by Raymond Blanc

If you are entertaining friends and want to impress, this is a simple canapé that can be prepared in advance for a fuss-free, homemade treat to serve with a glass of champagne. For ease, the biscuit dough can be pre-prepared, then cut and stored in the freezer ready for you to bake ahead of your party. The dried olives can also be made a few days in advance and stored in an airtight container.

Recipe © Raymond Blanc / Photograph © Chris Terry

Prep Time 15 (plus 1 hour resting time) Minutes
Cook Time 15 Minutes
Serves 50 canapés
Method
  1. For the biscuit

    Pre-heat the oven to 180°C.

    In a large mixing bowl, add the flour, butter, bicarbonate of soda, sugar and salt.

    With your fingertips, crumble the ingredients together to create a breadcrumb texture.

    Add the oats and egg yolk and mix together well.

    Roll the biscuit mixture between two sheets of parchment paper to a thickness of 5mm, then place the rolled biscuit dough in the fridge for 1 hour to allow the dough to firm up.

    After 1 hour, remove the dough from the fridge and cut into squares approximately 3cm x 3cm in size. At this point you may freeze the dough squares and cook straight from frozen when you are ready. Or to cook straight away, place these squares onto a large baking tray lined with greaseproof paper and bake in the pre-heated oven for 12-15 minutes.

    Remove the biscuits from the oven and place on a wire cake rack until cool.

    Store in an airtight container until required (for up to 3 days).

  2. For the topping

    Place the biscuits on a flat tray and pipe approximately 6g of the whipped Saint Agur crème in the centre of each biscuit in a neat teardrop shape. If you do not have a piping bag, you can use a spoon instead.

    Drizzle the clear honey over each canapé in a zig-zag fashion and sprinkle a small amount of the dried olives over the top then serve.

INGREDIENTS

Special equipment

Electric whisk, piping bag (optional)

 

For the biscuit

65g wholemeal flour

90g butter, unsalted

½ tsp bicarbonate of soda

30g caster sugar

1 pinch sea salt

60g jumbo oats

1 egg yolk, medium, organic/free-range, beaten

 

For the topping

325g Saint Agur blue cheese crème, whipped to stiff peaks with an electric whisk

25g clear honey

50g Kalamata olives, pitted, chopped finely, dried at 100°C for 1 hour

 

PRODUCT

View Method

Recipe Method

  1. For the biscuit

    Pre-heat the oven to 180°C.

    In a large mixing bowl, add the flour, butter, bicarbonate of soda, sugar and salt.

    With your fingertips, crumble the ingredients together to create a breadcrumb texture.

    Add the oats and egg yolk and mix together well.

    Roll the biscuit mixture between two sheets of parchment paper to a thickness of 5mm, then place the rolled biscuit dough in the fridge for 1 hour to allow the dough to firm up.

    After 1 hour, remove the dough from the fridge and cut into squares approximately 3cm x 3cm in size. At this point you may freeze the dough squares and cook straight from frozen when you are ready. Or to cook straight away, place these squares onto a large baking tray lined with greaseproof paper and bake in the pre-heated oven for 12-15 minutes.

    Remove the biscuits from the oven and place on a wire cake rack until cool.

    Store in an airtight container until required (for up to 3 days).

  2. For the topping

    Place the biscuits on a flat tray and pipe approximately 6g of the whipped Saint Agur crème in the centre of each biscuit in a neat teardrop shape. If you do not have a piping bag, you can use a spoon instead.

    Drizzle the clear honey over each canapé in a zig-zag fashion and sprinkle a small amount of the dried olives over the top then serve.

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