Jonathan Eng's island bakery will start teaching a biscuit and scone class at the end of the month. In an ode to things besides bread, he's decided to share a savory dessert. Heck, he even takes care of our intro; so without further ado.
Read our interview with Jonathan Eng of Le Pain Quotidien, Part Two.
And now, on to Part Three . . . .
As I mentioned earlier I prefer savory over sweet, so I incorporated the olives as a savory component in these shortbread cookies. I think that the saltiness really balances the richness of the cookie dough. I hope you like them, too. In an effort to make everyone get a scale, I have written the recipe in grams [Editor's Note: Sounds like he's in cahoots with Ryan O'Melveny Wilson; just sayin'.].
Olive Shortbread Cookies
Makes 26 cookies @ 25 grams each
239 grams flour
217 grams butter, cold, but softened with a rolling pin
137 grams powdered sugar
56 grams Kalamata and green olives, chopped
12 grams vanilla
5 grams salt
Sift powdered sugar into a bowl to remove lumps.
Soften the cold butter by hitting it with a rolling pin. This softens it without warming it up.
Cream together butter and sugar for 3 or 4 minutes in a Kitchen Aid mixer, or by hand with a bench scraper.
Add vanilla. Mix just to combine.
Combine flour and salt. Add flour, salt and olives. Mix just to combine.
Roll dough into 2-inch diameter log. Wrap in plastic wrap and chill until firm.
Slice into 25 gram rounds. Place cookies on a parchment lined baking sheet and bake at 300-degrees Fahrenheit for 20-25 minutes, until they take on the slightest bit of color.
Allow the cookies to cool and set. When they first come out of the oven, they will feel soft and mushy, but as they cool they will set.