Savoury olive and rosemary cheese biscuits

Here is a savoury version of the lovely French Sablés. They’re a nice alternative to nibble with your glass of wine instead of nuts or chippies, and make a fantastic addition to a grazing platter!

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking plus chilling
  • Makes 20 small biscuits
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For more ideas like this, check out our collection of 5 recipes that will take your grazing platter to the next level.


  • 125 g butter, softened
  • 1 1/4 cups plain flour
  • 2 tsp rosemary, finely chopped
  • 12 black olives, pitted and finely chopped
  • 1 cup Parmesan cheese, grated
  • A little ground black pepper


  • 1
    Preheat oven to 180°C. Line a tray with baking paper.
  • 2
    Combine all of the ingredients in your food processor briefly, until a ball of dough has formed. Chill the dough for about 10 minutes as this makes it easier to handle.
  • 3
    Roll the dough out on a piece of baking paper about 1/4-inch thick and use a biscuit cutter to cut out rounds. Re-roll the odd bits of dough (handling as little as possible) and continue making the biscuits until all of the dough is used.
  • 4
    Bake for about 15-17 minutes or until lightly coloured. Cool on a wire rack. These keep well in an airtight container.


When working with dough that has a high butter content, run your hands under cold water (and then dry them well) before handling the dough.

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