Olive rounds

Name: Olive rounds
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 20.00 ml fresh chillies 573; 15.00 ml fresh rosemary; 5.00 olives black, pitted and quartered; 15.00 ml sea salt

10 servings

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Fruit

By Food24 November 03 2009

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Ingredients (4)

quantity basic scone dough

20.00 ml	fresh chillies — 573
15.00 ml	fresh rosemary
5.00	olives — black, pitted and quartered
15.00 ml	sea salt

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Method:

Preheat the oven to 220 ºC (425 ºF). Spray a deep muffin tin with non-stick spray or grease well. Roll out the scone dough into a rectangle, about 1 cm thick. Brush the dough lightly with olive oil, lightly press the olives and rosemary into the dough and sprinkle with coarse salt.
Roll up the dough as for a Swiss roll and cut into 3 cm-thick slices.
Place in the prepared hollows of a muffin tin, brush lightly with olive oil and sprinkle with leftover rosemary and coarse salt. Bake for 10-12 minutes until done and golden brown.
Makes 10-12 rounds