Olive Oil Chive Biscuits

Olive Oil Chive Biscuits

1. Put low-gluten flour, 20 grams of olive oil, chopped dried chives, water, salt, and baking soda in a basin.

2. Mix well and knead into a dough with a relatively smooth surface. Cover with a damp cloth or plastic wrap and let it rest for 20 minutes

3. Sprinkle some flour on the chopping board to prevent sticking, and roll out the dough on the chopping board into rectangular pieces.

4. Pour 1 teaspoon of olive oil on the dough, and use a brush to evenly brush the entire surface of the dough.

5. Fold the ends of the dough toward the center.

6. Fold it in half again, like folding a quilt.

7. Turn the rectangular dough 90 degrees.

8. Roll out the rectangular dough again.

9. Repeat steps 4-7.

10. Roll out the rectangular dough again, the thickness is about 1.5mm, use a fork to make some small holes in the dough.

11. Use a mold to cut the dough into several small rectangles.

12. Place the cut noodles in a baking tray, leaving some gaps between the noodles. Let it sit and relax for 15 minutes, then put it in the middle layer of a preheated 180℃ oven, bake for about 12 minutes, and it will turn golden brown before it is out of the oven.

Tips:

1. When rolling the dough sheet, try to make it thinner and taste better. Sprinkle some flour on the chopping board to prevent sticking, so that it is easier to roll.

2. If there is a round knife and a ruler or a straight rolling pin, the cutting effect will be better than the mold.

3. When you relax the dough in step 12, you can preheat the oven a few minutes in advance based on experience, so that you can bake it immediately after the relaxation is complete. The whole baking time can be adjusted slightly according to the temper of the oven.