Shortbread with olive tapenade and cheese

Back in Morocco, we do have variations of savoury shortbreads and fekkas (something like biscottis but smaller). I never had the chance to post any of these yummy nibbles for some reason.
Now that I have my olive tapenade (olive paste), I used it to make these “biscuits salés” (salted/savoury cookies). They’re fairly easy to make and usually do not last for a long time.

For about 30 pieces
Prep: 30 min- baking : 12 min
  • 100 g of flour
  • 30 g of grated cheese (Edam, cheddar…)
  • 60 g of butter, soft
  • 1 egg yolk
  • 1 tsp of dry thyme or « herbes de provence »
  • 3 tbsp of olive tapenade
  • ½ salt
  • 1 tsp of freshly crushed black pepper
  • 1 tsp of chili flakes (optional)
Rub the flour with the butter; add the other ingredients except the olive tapenade.
Work the dough with your fingers without overworking it. Add the olive tapenade and marble the dough with it.
Divide the dough in about 4 long sausages of 2 cm diameter (you can make it thinner as well).
Cover the sausages with a cling film and freeze for about 20 min.
Preheat the oven at 180 degrees C.
Cut the biscuits thin about 2 mm until you finish the whole batch. You may also save some dough in the freezer for another day.
Bake for about 12 to 15 min depending on your oven, until golden from the edges.
Keep in an airtight container for 3 to 5 days at room temperature.

6 thoughts on “Shortbread with olive tapenade and cheese

  1. These looks incredible Nada – I've never tried making non-sweet shortbread as far as I can remember. I can just imagine the \”short\” texture, and the amazing combination of flavours in these – especially with the herbs too. I bet a nice bit of gruyère would be fantastic for these! Thanks so much for sharing this delightful looking recipe. I'm going to pin them and have a go sometime!


  2. Thanks Charles, I think gruyere will be nice..Basically you can put what you want as long as you keep the texture of a shortbread-like dough. We even add dry coriander, mustard….


  3. I've been looking for recipe to savory fekkas for some time, I tried one to come up with my own but they didn't taste like the ones I tried while a guest somewhere, so I'm looking forward to trying this recipe. Thank you.


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