Ingredients – makes about 18 large biscuits:
- 1 cup plain flour
- 3/4 cup (firmly packed) brown sugar
- 1 cup rolled oats
- 3/4 cup dessicated coconut
- 3/4 cup extra virgin olive oil
- 3 tbsp golden syrup
- 2 tbsp water
- 1/2 teaspoon bicarbonate of soda
Heat your oven to 180°C/160°C fan forced.
Line two baking trays with baking paper.
Put the flour, sugar, oats and coconut into a large bowl. Stir to mix and break up any lumps of sugar.
In a small jug whisk together the oil, golden syrup, water and bicarbonate of soda.
Pour the liquid into the bowl with the dry ingredients and stir to combine. The mixture should be quite sticky.
Form the mixture into small balls and place on the prepared baking trays. Leave a decent amount of space between each because they will spread quite a bit.
Bake the biscuits for 8 minutes. Then remove from the oven and use a fork to lightly press down on each biscuit to make them the desired thickness. You can also use the fork to tidy up their shapes if they aren’t quite round.
Bake for another 5-7 minutes or until golden brown.
Remove from the oven and leave to cool on the trays for 5 minutes.
Transfer to a wire rack to cool completely. (Tip: you can transfer the biscuits whilst they are still on the baking paper to make it easier.)
Serve and enjoy!
Olive Oil Fudge Brownies
Ingredients - makes 16 -20
- 1 cup flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup Glendale Extra Virgin Olive Oil
- ½ cup semi-sweet chocolate chips, divided
Preheat oven to 180°C.
Spray a 23cm square baking pan with baking spray and set aside.
In a small bowl, whisk flour, cocoa, baking powder and salt. Set aside.
In a large bowl with an electric mixer, beat the eggs and granulated sugar until light and fluffy (about 2 minutes).
Add brown sugar vanilla, continue to beat until combined.
Slowly pour in the extra virgin olive oil while continuing to beat, and then beat for another 2 minutes to combine.
Add dry ingredients to wet ingredients, folding gently until combined.
Fold in ¼ cup chocolate chips.
Pour batter into prepared baking pan.
Sprinkle top with remaining ¼ cup chocolate chips.
Bake for 15 to 18 minutes, or until a toothpick inserted comes out with moist crumbs. (Be careful not to over bake to ensure a moist, fudgy brownie!)
Cut and enjoy!
- 3/4 cup plain flour
- 2 bananas ripe mashed
- 1/4 cup extra virgin olive oil
- 1/3 cup sugar
- 1/2 tsp vanilla essence
- 1/2 tsp bicarbonate of soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
Preheat oven to 180°C.
Sift all the dry ingredients together and mix well.
In a separate bowl, combine mashed bananas with extra virgin olive oil and vanilla essence.
Combine the dry ingredients with the banana mixture. Mix well.
Pour mixture into muffin tray, lined with muffin cups, until full.
Heat oven to 180C and bake for about 15-20 minutes.
Olive Oil Ice Cream
3 egg yolks, whisked in a medium-sized bowl
2 cups whole milk
1 cup cream
1/2 cup sugar
1/2 cup Botticelli Extra Virgin Olive Oil
1/4 cup honey
3/4 tsp salt
1/2 tsp vanilla extract
Heat the milk, cream, sugar, honey, and salt in a medium-sized thick-bottomed saucepan over low heat until the mixture becomes hot, but not boiling. Remove from heat and gradually drizzle 2 cups of the milk mixture into the bowl with the egg yolks, whisking constantly.
Once the 2 cups have been incorporated, pour the egg yolk mixture back into the saucepan, still whisking. Place the pan back onto the stovetop and cook over the lowest heat setting, whisking constantly, until the mixture has thickened, (about 5-10 minutes). Remove from heat, and whisk in the olive oil and vanilla extract until fluidly combined. Allow to cool to room temperature, then cover and refrigerate for 4 hours or overnight.
When you are ready to make the ice cream, prep your ice cream machine according to the manufacturer’s directions. Remove the ice cream mixture from the refrigerator. There may be some separation between the olive oil and the rest of the mixture, this is totally fine. Just give it a good whisking right up until the moment you pour it into your ice cream maker.
Allow the ice cream maker to churn according to the manufacturer’s directions, or until the mixture begins to freeze up and thicken considerably. Empty/scoop the ice cream into a freezer-safe container. Seal it, place it in the freezer, and allow it to freeze for 4 hours before serving.
Source: Adventures in Cooking
Caper, Olive and Basil Bruschetta
Serves 6 as a canapé
Preparation time 10 minutes
Cooking time 4 minutes
200g teardrop or grape tomatoes, halved
¼ cup (60mls) extra virgin olive oil
½ large bunch basil, leaves picked
2 tablespoons capers, or to taste, rinsed to remove excess salt
2 tablespoons black olives, pitted and chopped
1 teaspoon (5ml) red wine vinegar
1 ciabatta, sliced
1 large clove garlic, halved
Heat a cast iron grill over medium heat. Gently toss tomatoes with 1 tablespoon oil and cook on grill until wilted. Remove and cool.
Rub the ciabatta slices with the halved garlic and brush with olive oil. Place on grill pan and cook until lightly charred on each side.
Meanwhile tear basil leaves into a pestle and mortar and pound lightly. When broken down add vinegar and remaining tablespoon of oil. Mix well. Add black olives and pound to combine all ingredients. Finally add capers and pound a little, crushing some but leaving some whole. Taste and adjust seasoning if desired.
To serve, spoon caper, olive and basil mixture over toasted ciabatta. Top with tomatoes and serve immediately.
Courtesy Lyndey Milan