Sunday 11 April 2021

Savoury olive, herb and sun-dried tomato biscuits

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Savoury olive, herb and sun-dried tomato biscuits

Make a scone mix, chop and add the flavourings (and if your sundried tomatoes are preserved in oil you can use some of that in place of the pastry-marg or butter in the scone mix). Season well with pepper and aromatic mediterranean herbs like oregano and basil.

Bake in a preheated oven at around 160C (fan) until risen and browned to your liking - maybe 20 or 30 minutes.

Eat hot with butter or if you can wait then rack to cool, serve as part of a cheese course, pop them on top of a savoury stew, a home-made tomato sauce, or on the side with a savoury bake like a vegetarian lasagne.



via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/keltic/51108655454/in/pool-74921284@N00

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