Scourtins
Scourtins
Rustic savory shortbread biscuits from the Provençal 'Pope’s Jews' enclave. Named after traditional olive-pressing mats, they are typically made with olive oil, black olives, and fennel, making them naturally suited to a kosher dairy-free table.
Ingredients
- •2 cups all-purpose flour
- •1 tsp baking powder
- •1/2 tsp kosher salt
- •1/2 cup extra-virgin olive oil
- •1/3 cup cold water
- •3/4 cup cured black olives, finely chopped
- •1 tbsp fennel seeds, lightly crushed
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- 2
In a bowl, mix the flour, baking powder, and salt.
- 3
Add the olive oil and water and stir just until a firm dough forms.
- 4
Fold in the chopped olives and crushed fennel seeds until evenly distributed.
- 5
Shape the dough into small flat rounds or rustic biscuits and place them on the baking sheet.
- 6
Bake for 20 to 25 minutes, until firm and lightly golden at the edges.
- 7
Cool before serving as an appetizer or with wine and spreads.
Kosher notes
Naturally pareve when made with olive oil, making the biscuits suitable alongside either meat or dairy meals.
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