Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 08/10/24. See terms.
Join now
Photo of Olive oil fruit and nut biscuits by WW

Olive oil fruit and nut biscuits

4
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
30
Difficulty
Moderate
If you’re thinking of using olive oil instead of butter when baking, try these fruit and nut biscuits. An unsaturated fat with antioxidants is a great addition to these little sweets.

Ingredients

Caster sugar

¾ cup(s), (165g)

Olive oil

¼ cup(s)

Egg(s)

1 medium

Egg yolk

1 medium

Vanilla bean extract

1 tsp

Plain flour

1 cup(s), (150g)

White self-raising flour

⅔ cup(s), (100g)

Mixed spice

1 tsp

Dried dates

⅓ cup(s), finely chopped, pitted

Dried apricots

⅓ cup(s), (55g), diced

Pistachios

¼ cup(s), (30g), coarsley chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper. Place sugar, oil, egg, yolk and vanilla in a large bowl and stir until combined.
  2. Sift flours and mixed spice over oil mixture. Stir until just combined. Stir in dates, apricots and pistachios.
  3. Roll level tablespoons of mixture into balls. Place balls, 3cm apart, on prepared trays and flatten slightly. Bake for 12–15 minutes or until light golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool.

Notes

TIP: Light olive oil has a mild flavour that is good for baking and is a better choice than butter as it has less saturated fat.

You might like

You might like