- 150 gr flour 00 (strong white)
- 150 gr. of buckwheat
- 170 gr. butter
- 200 gr. tuscan pecorino
- 80 gr. green olives - unstoned
- salt and pepper
Grate the pecorino. In a mixer blend the flour with the butter, pecorino salt and pepper until you get a smooth mixture.
Add the olives and roughly mix . Give this mixture the shape of a small loaf.
Lay the mixture 5 mm thick.
With a pastry cutter, cut the mixture in different shapes (star, flower) and put them on a baking tin.
Bake in the oven at 180°C for 12 minutes.
You can keep them in a tin for up to one week.