Olive oil fruit and nut biscuits
¾ cup(s), (165g)
Light olive oil
¼ tbs, (60ml)
Vanilla bean extract
1 cup(s), (150g)
White self-raising flour
⅔ cup(s), (100g)
⅓ cup(s), finely chopped, pitted
⅓ cup(s), (55g), diced
¼ cup(s), (30g), coarsley chopped
- 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.
- Sift flours and mixed spice over oil mixture. Stir until just combined. Stir in dates, apricots and pistachios.
- 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.