Cookies with Nyons black olives and salted pork
Ingredients
For
10
portions
- 2 thin slices of bacon
- 225 g of flour
- 1 sachet of yeast
- 1 pinch of fleur de sel
- 125 g of black Nyons olives PDO
- 100 g softened butter
- 100 g of brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
Tip
Once cooled, they can be stored in a metal tin for several days. We recommend Nyons black olives (PDO), but you may also choose other French olives, including the following: Olives from Nice (PDO), black olives from the Vallée des Baux de Provence (PDO) or varieties such as Grossane (Tanche) and Cailletier...
Instructions
- Fry the bacon in a non-stick frying pan until it is dry and crispy.
- In a mixing bowl, mix together the butter, salt, brown sugar, vanilla extract and egg until you have a smooth mixture. Add the flour and baking powder and mix well.
- Stir in the pitted and chopped black olives. Chop the bacon and add it to the mixture. Mix everything together to distribute the ingredients as evenly as possible.
- Leave to rest for 1 hour in the fridge.
- Preheat the oven to 180°C.
- Shape the dough into small balls and place them on a baking tray lined with baking paper. Flatten them slightly and bake for 10 minutes.
- Leave to cool on a wire rack.
Tip
Once cooled, they can be stored in a metal tin for several days. We recommend Nyons black olives (PDO), but you may also choose other French olives, including the following: Olives from Nice (PDO), black olives from the Vallée des Baux de Provence (PDO) or varieties such as Grossane (Tanche) and Cailletier...
We recommend...
We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.
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