Parmesan Cheese Coins with Olives and Lemon

4.4oz.  unsalted butter room temperature

4.4oz. all purpose flour

7oz.  freshly grated  Parmesan cheese* – finely grated

½ tsp. salt

2 T. lemon juice

Zest of a lemon

2.5oz. black olives in brine, chopped

 

Chop the olives and put into a tea towel to squeeze out most of the moisture. If using dry-cured olives, chop and set aside.  Use the flat paddle of a standing mixer and beat together the butter, Parmesan cheese, lemon zest, and lemon juice until smooth. Add the flour and salt and beat on low speed until incorporated. The dough will be clumpy.  Dump the dough onto a counter top. Sprinkle the chopped olives over the top and lightly knead into the dough. Divide the dough in half and form into rolls about 1 ½ inches in diameter. Wrap the rolls in wax paper or plastic wrap and refrigerate until firm. The dough can be frozen at this point (wrap in an additional layer of foil).  Once the dough is chilled, heat the oven to 350 degrees. Slice the dough ¼ inch thick and place on a Silpat or parchment-lined pan. Place the slices about 2 inches apart. The dough will spread a little when cooking. (If using frozen dough,  there is no need to wait for it to defrost. Just slice and place on the prepared pan.)  Bake about 15 minutes or so, depending on your oven, and a little longer if using frozen dough. The coins should be dark brown around the edges, the tops and bottoms should be golden. The crackers can be cooled on the baking tray. They  can be stored in an air-tight container for a couple of days.  Makes about 3 dozen crackers.

 

*Notes:  Because this recipe has a high percentage of cheese, it’s important to choose a high-quality cheese. You can substitute Asiago or Pecorino, depending on which flavor you prefer more.  Dry-cured olives are much saltier and have a stronger taste than brined olives, which is why you only need to use half the amount. Knead them in by hand. If you use a mixer, you’ll end up with a grayish tinted dough.