Italian Olive Oil and Fennel Biscuits

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.

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.

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