• Place the flour and butter in a bowl and rub in with your fingers until a crumb forms
• Place the eggs into a small bowl and add the salt
• Whisk to combine
• Slowly add the eggs to the flour and mix in with your hands
• Add the water and mix until a pastry forms
• Turn the pastry onto a lightly floured surface
• Add the dried olives
• Roll out the pastry to 3mm thick
• Place into the fridge to chill for 30 minutes
• Preheat the oven to 180° Celsius
• Cut the pastry into shapes and place onto a lined baking tray

for the egg wash

• Place the egg and cayenne into a small bowl and whisk to combine
• Egg wash the biscuits
• Bake for 15 minutes and leave to cool on the tray