Rosemary and olive shortbread
A high fibre savoury shortbread that’s low in salt, potassium and phosphate.
Chef
Ingredients
125g wholemeal flour
75g butter, room temperature
1 large egg yolk
10g fresh rosemary, finely chopped
20g pitted olives (black or green), finely chopped
Method
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Step 1
Put all the ingredients into a mixer and mix with a paddle until all incorporated.
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Step 2
Roll into a ball, slightly flatten and wrap in cling film. Chill in the fridge for 30 minutes.
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Step 3
Sprinkle a little extra flour onto a board and roll the dough out to about 6mm thickness. Use a 4.5cm diameter cookie cutter to cut out 14 cookies. Put onto a lined baking tray (they can be close together as they won’t spread) and chill for another 30 minutes.
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Step 4
Preheat the oven to 185°C / 165°C / gas mark 4 to 5. Bake the cookies for 20 minutes. Remove from the oven and cool. Serve.
Food facts
The flour is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium and phosphate, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to reduce potassium and/or phosphate in their diet.
This recipe is low in protein, therefore suitable for those advised to eat less protein.
Use gluten-free flour.
This recipe is very high in fat. It is best to keep these biscuits for an occasional treat and only eat in small amounts.
Once cooked and cooled, this recipe can be stored in an airtight container for 5 days.