Christmas biscuits with ginger, cinnamon and olive oil from Nice PDO

Huile d'olive de Nice PDO
Subtle flavour
Biscuits de Noël gingembre, cannelle, huile d’olive de Nice AOP
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children World cuisine Dessert Vegetarian Winter

Ingredients

A PDO
For 6 personnes
  • 370 g of flour
  • 180 g brown cane sugar
  • 55 g white sugar
  • 80 g of softened butter
  • 10 cl of olive oil from Nice PDO
  • 1 egg
  • 1 pinch of salt
  • 5 g of baking powder
  • 1 tablespoon of cinnamon
  • 1 tablespoon of ginger
  • Icing sugar
  • For the royal icing: 150 g sifted icing sugar, 1 tbsp olive oil, a little water

Tip

You can also decorate your Christmas biscuits with melted chocolate or colour your royal icing with food colouring. We recommend using a mild-flavoured olive oil from Nice, PDO, for its mildness and aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastry, ripe apple, dried fruit and its lemony notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – traditional harvest.

Instructions

  • To make these Christmas biscuits, start by mixing the white and brown sugars and the softened butter in a bowl. Drizzle in the PDO olive oil from Nice, stirring continuously. Next, add the spices to the mixture: cinnamon, ginger and salt. Continue by adding the beaten egg, followed by the flour and baking powder.
  • Shape into a ball, wrap in cling film and chill for about 30 minutes.
  • Preheat the oven to 180°C (gas mark 6). Dust the work surface with flour before rolling out the pastry to a thickness of about 4 mm. Cut out biscuits from the pastry using cookie cutters of your choice. Dust them with icing sugar before baking them for 15 to 20 minutes on a baking tray lined with baking paper. Once cooked, leave them to cool on a wire rack before decorating them.

  • Prepare the royal icing by gradually mixing the olive oil into the icing sugar with a little water (adjust to achieve a consistency that is neither too firm nor too runny). Place the icing in a cone (made from baking paper) or in a piping bag fitted with a very fine nozzle, and decorate these Christmas biscuits as you like.

Tip

You can also decorate your Christmas biscuits with melted chocolate or colour your royal icing with food colouring. We recommend using a mild-flavoured olive oil from Nice, PDO, for its mildness and aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastry, ripe apple, dried fruit and its lemony notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – traditional harvest.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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