Sunday, 20 August 2017

Olive Oil, Black Pepper & Rosemary Biscuits

I love Sundays, it's a time of the week where I like to be in the kitchen baking cakes, bread or biscuits. I made some of these yummy savoury herby & fragrant biscuits a few weeks ago but didn't get round to sharing the recipe as I wanted to tweak them. In fact the black pepper is the added tweak to this recipe, I found it really gave them a little added something something. 

Olive Oil, Black Pepper & Rosemary Biscuits


2 1/2 cups of plain flour - organic flour
1 1/2 tablespoons cornstarch
3/4 teaspoons himalayan pink salt
1 1/2 teaspoons baking powder
1 tablespoon of fresh rosemary - chopped small
1 teaspoon of fresh cracked black pepper - optional
1/3 cup extra virgin olive oil 
1 cup almond milk
1 teaspoon apple cider vinegar

To brush over biscuits before baking, mix
1 tablespoon almond milk and 
1 teaspoon of coconut oil


  1. Preheat oven to 218 degrees celsius Gas / 198 for a fan-assisted oven. Line a baking tray with parchment paper and set aside.
  2. In a large bowl, combine all the dry ingredients including the chopped rosemary(flour, cornstarch, salt, baking powder, black pepper) and mix together.
  3. In a small bowl whisk together almond milk, apple cider vinegar and olive oil.
  4. Make a well in the centre of your flour mixture and pour in the olive oil mixture. Stir together gently with a spatula until combined. Make sure not to over mix the dough.
  5. Spinkle your work surface liberally with flour and transfer dough to the work surface, the dough will be sticky, this is perfectly fine. 
  6. Shape to dough into a rectangle that is 1/2 inch thick. Sprinkle with flour and fold the rectangle into thirds, like folding a letter. Pat out into a rectangle again and repeat the sprinkling, folding and patting four times, taking care not to over work the dough.
  7. Pat out dough into 1/2 inch thick rectangle and using a biscuit cutter or glass that is 1 1/2 inches in diameter, cut into biscuits and repeat the process. Transfer biscuits to your tray and brush with your almond milk and coconut oil mixture.
  8. Bake for 15-20 mins until tops start to brown.


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