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).
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.
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
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
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).
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.
