Banana, chocolate and Haute-Provence olive oil biscuits PDO
Ingredients
For
6
personnes
- 220 g of flour
- 200 g brown sugar
- 200 g dark baking chocolate
- 55 g softened butter
- 50 g of olive oil from Haute-Provence PDO
- 2 bananas
- 1 large egg
- 2 teaspoons of vanilla extract
- ½ teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 1 tbsp rum
- The juice of half a lime
- ½ teaspoon of salt
Tip
Olive oil will make your biscuits nice and moist!
Instructions
- Preheat the oven to 180°C.
- On a plate, roughly mash the bananas and add the rum and a few drops of lemon juice to prevent them from turning brown. Set aside.
- Chop the chocolate into pieces using a knife. Set aside.
- In a bowl, beat the butter and sugar until the mixture is smooth. Add the egg, PDO olive oil from Haute-Provence and the vanilla extract, then whisk again. Set aside.
- In another bowl, mix together the flour, salt, yeast and bicarbonate of soda.
- Add the liquid mixture to this ‘dry mixture’. Mix everything together lightly to begin with. Add the mashed bananas and chocolate chips. Fold in gently with a spatula.
- Line a large baking tray with baking paper.
- Using two spoons, place small mounds of dough onto the baking tray, taking care to leave a gap of 2 to 3 cm between each mound.
- Bake for 15 to 20 minutes.
- Keep an eye on them whilst they’re baking: the biscuits are ready when they’re lightly golden.
Tip
Olive oil will make your biscuits nice and moist!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
You might also be interested in
Gluten-free chocolate and olive oil biscuits