Olive oil fruit and nut biscuits
4
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 30 • Difficulty: Easy
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.
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