- 460 g cake flour
- ½ t salt
- ½ t black pepper
- 1 T baking powder
- ½ t bicarbonate of soda
- ½ cup chopped parsley
- ½ cup chopped sun-dried tomatoes
- 250 g cold butter
- 3/4 cup sour cream
- 3 T milk
- Olive butter
Preheat the oven to 200°C.
Sift together, three times, cake flour, salt, black pepper, baking powder and bicarbonate of soda.
Mix in chopped parsley and chopped sun-dried and grate in cold butter. Add cup sour cream and milk.
Bring together and knead briefly, then cut out rounds with a cookie cutter and transfer to a greased baking tray.
Brush with beaten egg, chill for 5 minutes and bake for 25 to 30 minutes.
Serve with olive butter (½ cup olives mixed through 100 g butter).