Giant pan-fried biscuit

Huile d'olive de Corse - Oliu di Corsica - récolte à l'ancienne PDO
Subtle flavour
Cookie géant à la poêle
A PDO
Preparation
10 min
A PDO
Cooking time
15 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 Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 4 personnes
  • 100g semi-wholemeal flour
  • 70g brown sugar
  • 40g Corsican olive oil – Oliu di Corsica – traditional harvesting method PDO
  • 30g of hazelnut powder
  • An egg
  • 1 teaspoon of baking powder
  • 1 handful of chocolate chips
  • A handful of hazelnuts
  • A pinch of salt

Tip

You can also make this giant biscuit recipe by baking your biscuit (or small biscuits) in the oven! We recommend a Corsican olive oil – Oliu di Corsica – traditional harvest PDO for notes of black olives, hay and dried fruit, with hints of mushrooms and woodland. You could also choose an PDO olive oil from Provence – ripened olives, the Baux-de-Provence Valley – ripened olives, Aix-en-Provence – ripened olives…

Instructions

  • Place a sheet of baking paper in the bottom of the frying pan, trace around the edge with your fingernail and cut out the circle you’ve drawn. This will make it easier to flip the giant biscuit.
  • Mix the flour, sugar, salt, Corsican olive oil – Oliu di Corsica – traditional harvest PDO, ground hazelnuts, whole egg and yeast until you have a smooth dough.
  • Heat the frying pan with baking paper in the bottom and pour the batter into it. Scatter the chocolate chips and hazelnuts over the mixture. Leave to cook for about ten minutes.
  • Place another sheet of baking paper on top of the biscuit and gently turn it over using a wide spatula. Continue baking for a few minutes, until the other side is cooked through as well.
  • Serve the giant biscuit warm or cold (it will be crispier once cooled).

Tip

You can also make this giant biscuit recipe by baking your biscuit (or small biscuits) in the oven! We recommend a Corsican olive oil – Oliu di Corsica – traditional harvest PDO for notes of black olives, hay and dried fruit, with hints of mushrooms and woodland. You could also choose an PDO olive oil from Provence – ripened olives, the Baux-de-Provence Valley – ripened olives, Aix-en-Provence – ripened olives…
We recommend...

We recommend using a huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne PDO for its mild flavour and aromas of black olives, dry hay, dried fruit, maquis and mushrooms. You may also choose a PDO huile d'olive de Provence – olives maturées, from Aix-en-Provence – olives maturées PDO, or from the Vallée des Baux-de-Provence olives maturées PDO.

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