Gallette – Salt and Pepper Biscuits
For our readers who speak British English, there is no sugar in these biscuits. They aren’t what Americans call cookies. They’re savory, spicy, and a perfectly delicious ending to a hearty meal.
Flour, egg, olive oil, baking powder, and plenty of salt and pepper are the ingredients.
After combining the ingredients, the dough rests for a bit. Then it’s rolled out thinly, cut into two-inch disks, given a little egg wash, and baked.
With Marcella’s suggestion that “These are excellent aperitif cookies.” I decided their peppery taste would pair perfectly with my homemade strawberry & black peppercorn liqueur.
I had completely forgotten I had ever made these. What is in the glass, vin santo or a late-harvest something? I am glad you use the Moka. Last month, Victor gave away our $1,000 Magnifica and now, with our 30-year old Moka, we are enjoying wonderful morning coffee along with more counter space!
Deborah responds:
Yes, when it comes to espresso, low tech is the best!
I prefer the pots with octagonal bases because I can get a better grip on them to close or open. I have them in several sizes.
In the glass is a very spicy liqueur I make with dried strawberries and half-cracked black peppercorn.
I wonder if these taste like Salt and Pepper Popchips? I doubt it, these look wonderful! Your photo? another beauty. (it took me a minute to figure out the Moka Pot). 🙂
Brava!
Deborah responds: They have the texture of soft cookies. Since they are made with olive oil instead of butter, they are a bit more bread-like than cookies. I think, given my love for spicy, I will add more pepper next time.