I made Scourtins for the first time this weekend for a wine party, based on recommendations from Chowhound posters.
They came out well, even though I did find the dough a bit hard to manage (keep it cold for best results). I liked the cookies, but kind of wished they were a little more savory than they were, and I could not taste the olive oil at all (1 tablespoon) amidst the 9 tablespoons of butter. Both my husband and I thought that ground walnuts pressed on top of the dough would have made a really nice addition. And a friend of mine liked them a lot, but felt that for her maximum enjoyment, they could have used some rosemary and maybe even some pine nuts as well.
I think if I were to make them again, I'd try them with a little rosemary added to the batter, and crushed walnuts on top.
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