Crispy Olive Bites

Finely grate the Gouda and prepare all ingredients.

Quickly knead the flour, butter, grated Gouda, salt and paprika into a smooth shortcrust pastry.

Wrap the dough in cling film and chill in the fridge for 30 minutes.

Preheat the oven to 200 °C (top and bottom heat) and line a baking sheet with parchment paper.

Shape the dough into rolls about 2.5 cm in diameter and cut into slices about 1 cm thick.

Press a green olive into each slice and close the dough around it to form a ball.

Place the balls on the baking sheet with some space between them and bake for about 20 minutes until golden.

Let the Crispy Olives cool briefly on the sheet, then transfer to a wire rack to cool completely.