Food Monday ~ Roasted Pepper Cookies

These cookies are a combination of sweet and savoury flavours. I like to nibble them with coffee. They are equally nice served with pate with an aperitif.

Roasted Pepper Cookies (savoury)
Preheat oven to180ºC

125g Unsalted Butter
100g Icing Sugar sifted
200g Plain Flour
1 tablespoon extra-virgin olive oil
Pinch of salt
100g Roasted Peppers chopped*

Line two baking sheets with baking parchment paper. Cream butter until soft & mix in the sugar until blended then drizzle in the olive oil & mix until combined. Add the flour & salt and mix gently but thoroughly until smooth, then add the peppers & mix until thoroughly incorporated into the mixture. Cut 2 sheets of parchment paper and spread a sheet out on the work table, place the dough in the centre and cover with the other sheet. Roll out the dough until it is about ¼ inch thick (the dough is very sticky thus the parchment). Refrigerate the dough for 30 minutes or overnight. Cut into 2” rounds and place them ½” apart on prepared baking sheets. Form trimmings into a log, cut into rounds. Bake until golden, about 15 minutes. Remove from oven and cool on wire racks. Makes 34 approx

* Variation: use pitted olives instead of Roasted Peppers

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15 thoughts on “Food Monday ~ Roasted Pepper Cookies

  1. These sound fabulous Grannymar. Funny, I am not a big fan of peppers, but roast them and I’m salivating! 🙂 Have bookmarked this and will definitely try. Thanks!

  2. What? A recipe without alcohol in it? GM

    Just as well you mentioned the aperitif…

    I was getting worried! 😉

  3. Peppers with icing sugar? Well I’d never have thought of it – but it sounds intriguing! After all, I do love ginger biscuits and these sound a bit like them. Will definately give it a try.

  4. Debs – The sweet peppers are best.

    Steph – You missed a party, we had Bloggers Bubbly last night!

    Geri – I also love Ginger biscuits.

  5. These sound tasty, the olive ones also . . .I love digestive biscuits with sharp cheese so I’ll give ’em a go. For quick ‘roasted’ peppers, you can segment, brush with olive oil and grill on high until the skins go black. Cool and peel off the skin voila! Easy peasy and quicker than an oven job . . .or you can just buy them at the deli.

  6. Steph – no teasing I kept my bubbly for the move!

    Baino – they are very moreish!

    Ian – it depends on the day and if Elly is about, she has plenty of ideas. Her year in France taught her more than language skills.

  7. Back again Grannymar – just wondering, do you roast the peppers yourself or do you think the jarred roasted peppers would work?

  8. Deborah – Lidl do a great big jar of peppers in vinegar that would be perfect for this, nice and sweet. I use them in salads or serve with biscuits & cheese along with an aperitif.

  9. Elly & Debs,

    I think we should have an aperitif party next time I come south! 😆

  10. Finally got around to making these Grannymar and they are quite delicious. Didn’t think the kids would enjoy, but they loved them. Were quite shocked when I told them they’d eaten peppers!

    I would think you could use this concept with a lot of interesting add-ins. Caramelised onions? Mmm! Thanks for the great recipe! And yes, aperitifs indeed! 😀

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