Olive oil is also amazing for making biscuits. It is not at all uncommon that it is also used in Italy for sweets, including shortcrust pastry.
We used an olive oil not too strong in flavour and for some extra taste we filled the biscuits with a couple teaspoons of cherry jam.
Makes: about 10-12 biscuits | Preparation: 20 mins | Cooking: 10-15 mins
- Plain flour: 300 g
- Brown sugar: 120 g
- Extra virgin olive oil (EVOO) – mild and fruity flavour: 90 ml
- Eggs: 2
- Baking powder: 1 tsp
- Lemon zest: of about 1 lemon
- Cherry jam: to taste
- Icing sugar: to taste
- A pinch of salt
Sieve the flour and place it aside.
Beat up the eggs in a bowl with the sugar and gradually add the oil and stir.
Keep stirring the ingredients and add the sifted flour, baking powder, grated lemon zest and a pinch of salt.
Knead the dough on a lightly floured work surface, until you get a smooth and homogeneous doug. If the dough becomes too dry, add a a bit of olive oil.
Pre-heat the oven to 180° C / 350 F / Gas 4.
Use a rolling pin to roll out the dough on your work surface. Use a round pastry cutter or a glass to cut out discs of dough of your preferred size.
Place a teaspoon of jam on the centre of a disc and a second disc of pastry on top of it. Press the edges of the discs together to close the biscuit on the jam.
Tip: If possible, put them in the fridge for at least half an hour before putting them in the oven.
Place the biscuits on an oven tray lined with kitchen paper and bake 180 c / 350 F / Gas 4 in static oven for about 10 to max 15 minutes or until they turn golden.
Remove the biscuits from the oven and let them cool down before serving. You can soft on top some icing sugar for a classy look.