Italian Olive Oil and Fennel Biscuits

By Dixie Elliott

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.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login