These savoury Italian Olive Oil and Fennel 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.
Italian Olive Oil and Fennel Biscuits Recipe
Makes about 50
Ingredients:
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
Method:
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.
Shape 2 tsp of dough mixture into balls and place onto prepared trays, 3cm apart, allowing room for biscuits to spread.
Press lightly with a floured fork. Brush biscuits with egg wash and sprinkle with sea salt flakes.
Bake for 15-20 minutes or until golden and firm to the touch. Transfer to a wire rack to cool.
Serve with a wedge of parmesan or pecorino and a bowl of olives.
Smart Tip:
These can be stored in an airtight container for up to five days, or in a freezer for up to three months.