Italian Olive Oil and Fennel Biscuits. These savoury biscuits are so easy to make and are ready in 30 minutes. Serve with a wedge of Parmesan or Pecorino and a bowl of your favourite olives.
Makes about 50
1¼ cups extra-virgin olive oil
½ cup white wine
2 tsp fennel seeds
1 tsp sea salt flakes
1 tsp finely ground black pepper
2½ cups self-raising flour
1 cup plain flour
1 egg, whisked
2 tbsp sea salt flakes, extra
parmesan or pecorino wedge, to serve
olives, to serve
1 Preheat oven to 180°C. Line two large baking trays with baking paper. Combine oil, wine, fennel seeds, salt and pepper in a large bowl; add flours. Stir until well combined and a dough forms.
2 Shape 2 tsp of dough mixture into balls and place onto prepared trays, 3cm apart, allowing room for biscuits to spread.
3 Press lightly with a floured fork. Brush biscuits with egg wash and sprinkle with sea salt flakes.
4 Bake for 15-20 minutes or until golden and firm to the touch. Transfer to a wire rack to cool.
5 Serve with a wedge of parmesan or pecorino and a bowl of olives. These can be stored in an airtight container for up to five days, or in a freezer for up to three months.