Soft chocolate and olive oil biscuits
Ingredients
For
5
personnes
- To make this recipe for soft chocolate and olive oil biscuits, you will need:
- 50g of olive oil from Aix-en-Provence – matured olives PDO
- 90g brown sugar
- 1 egg
- 50g cocoa powder
- 90g of flour
- 1/2 teaspoon of yeast
- 1/4 teaspoon of salt
- Caster sugar
- Icing sugar
Tip
These soft biscuits will keep for a few days in a tin… well, if there are any left! Why not try some variations: milk chocolate and cranberries, dried figs and walnuts, Smarties, white chocolate and coconut…
Instructions
Whisk together the olive oil, salt and sugar, then add the egg and mix.
- Sift the cocoa, flour and baking powder, then add them to the liquid mixture, stirring well to form a ball of dough. Wrap the dough in cling film and leave it to rest in the fridge for at least 1 hour.
- Prepare two bowls: one with caster sugar, the other with icing sugar. Shape the mixture into balls the size of a walnut and roll them first in the caster sugar, then in the icing sugar. Place them on a baking tray lined with baking paper, leaving a little space between them, and flatten them slightly with the palm of your hand.
- Bake at 160°C for about 10 minutes. Leave to cool on a wire rack.
Tip
These soft biscuits will keep for a few days in a tin… well, if there are any left! Why not try some variations: milk chocolate and cranberries, dried figs and walnuts, Smarties, white chocolate and coconut…
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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