|2 cups||grated cheddar cheese|
|1/2 cup||unsalted butter at room temperature, cubed|
|1 cup||all purpose flour|
|30||olives (we used our Spanish anchovy stuffed olives)|
Preheat oven to 350 F. Line a baking tray with parchment paper.
In a food processor combine the grated cheddar cheese, butter and flour. Pulse until a dough is formed.
Take a Tbsp of the dough and form into a ball. Flatten the ball into a circle and place an olive in the centre.
Pull the dough around the olive, wrapping it entirely. If needed, pinch the seam pressing with your fingers to enclose.
Place the wrapped olive on the prepared baking tray. Repeat with the remaining dough and olives.
Bake the wrapped olives 13 minutes, or until just golden.
Allow to cool slightly before serving.
Cheddar shortbread wrapped olives can be made ahead and frozen, unbaked. Bake from frozen, adding 5 minutes to your cooking time.
If yeasted cinnamon rolls and baking powder biscuits had a child, this would be the result. These sweet treats taste best warm.