An unconventional ingredient to add to biscuits, however our Early Harvest Extra Virgin Olive Oil works really well to bring the biscuit together and add a refined depth of flavour.

Ingredients

150ml Early Harvest Extra Virgin Olive Oil

150g Soft Dark Brown Sugar, sifted

1 tsp Allspice

Zest of 1 Lemon

1/2 tsp Vanilla Essence

1 Egg

1 tbsp Milk

175g Plain Flour, sifted

A pinch of salt

1/2 tsp Bicarbonate of Soda

35g Toasted Flaked Almonds

Ingredients

150ml Early Harvest Extra Virgin Olive Oil

150g Soft Dark Brown Sugar, sifted

1 tsp Allspice

Zest of 1 Lemon

1/2 tsp Vanilla Essence

1 Egg

1 tbsp Milk

175g Plain Flour, sifted

A pinch of salt

1/2 tsp Bicarbonate of Soda

35g Toasted Flaked Almonds

1

Mix together the olive oil, sugars, vanilla and lemon zest. Add the eggs and milk, and mix well, then add the sifted flour, bicarbonate of soda. Fold through the Almonds. Cover with cling film and chill in fridge for 1 to 2 hours.

2

Preheat the oven to 170C/340F/gas mark 3-4. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown. Allow to cool slightly before serving or cool fully and store in an air tight container for up to 10 days.

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