Vegetable and olive oil biscuits
Ingredients
For
15
cookies
- 250g of flour
- 70g of full-flavoured olive oil
- 30g of sun-dried tomatoes
- 45g spinach leaves
- 30g of Parmesan
- a knob of butter
- 1 egg
- Salt, freshly ground pepper
- Paprika
Tip
A quick note from Framboize: An idea to get children to eat their veg – and for the grown-ups to enjoy too… Once you’ve got the hang of the recipe, I think you can adapt it to all sorts of vegetables. For this first recipe, I’ve gone for some classic vegetables, just so we don’t shake up our eating habits too suddenly. Because here, ‘Cookie’ usually means chocolate, to be honest… :)
Instructions
Preparation:
- Wash and dry the spinach.
- In a frying pan, sauté the spinach for 3 minutes with a knob of butter.
Leave them to cool a little, then chop them fairly finely so that they mix well into the biscuit dough.
- Chop the sun-dried tomatoes.
Preparing the dough:
- In a mixing bowl, mix together all the ingredients: the egg, olive oil, salt, pepper, paprika and sun-dried tomatoes.
- Stir in the spinach.
- Add the grated Parmesan. Stir with a spoon.
- Gradually add the flour to your mixture. If it seems too dry, you can add 1 tablespoon of water.
Processing:
- Preheat your oven to 140°C. Line a baking tray with a sheet of baking paper.
- Using a scoop (I use my ice-cream scoop, so that all my biscuits are the same size... When baking, the more uniform the weight of the biscuits, the better), shape the dough into balls of the same size and place them on your baking tray.
- Flatten your balls of dough slightly so that they take the shape of biscuits.
- Bake your biscuits for 40 minutes.
- You can enjoy your vegetable biscuits either warm or cold. They keep very well in an airtight tin with a sugar cube to absorb any moisture. Your biscuits will stay crisp.
Tip
A quick note from Framboize: An idea to get children to eat their veg – and for the grown-ups to enjoy too… Once you’ve got the hang of the recipe, I think you can adapt it to all sorts of vegetables. For this first recipe, I’ve gone for some classic vegetables, just so we don’t shake up our eating habits too suddenly. Because here, ‘Cookie’ usually means chocolate, to be honest… :)
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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