Ingredients
Olive Oil Biscuits
- 100 grams extra virgin olive oil
- 150 grams warm water
- 2 heaped tbsp caster sugar
- 2 teaspoons dried yeast
- 300 grams Tipo oo flour, bread flour will do, not bread mix
- 1 level teaspoon salt, fine
- 2 level teaspoons dried fennel seeds
- 1 egg white, used to glaze
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Set oven to 230 degrees
Place all ingredients into TM bowl and set dial to closed lid position and knead for 1 minute 30 secs at Interval speed.
Turn mixture onto Thermomat and shape into a fat sausage. Cut into 10 even sized pieces.
Roll each one thinly and place onto baking sheet lined with baking paper.
Lightly brush each biscuit with lightly beaten egg white and sprinkle with extra sugar if using as a sweet biscuit. If using with cheese you could omit the sugar.
Bake at 230 degrees for approx 10 to 12 minutes until golden brown all over. Cool on wire rack
Olive Oil biscuits
Tip
These are adapted for Thermomix from Jamie Oliver's book "Jamie does Spain, Italy, Sweden, Morocco, Greece, France". They are a cross between a biscuit and a bread. They are unusual and tasty and can be served warm or cold. They could be presented with a cheese board.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I don't have a Thermomix...is it ok to try and make a recipe like this by hand. I'm not sure my big fingers will be able to mix the dough. I have a mate who uses a thermomix and swears by it. He is a gun in the kitchen. I've seen him make Tibetan flat bread.
I can vouch for the fact that these flatbread shaped biscuits are delicious. (Thanks, Cheryl, for sharing!) I enjoyed them as they were and also with dip as a topping. I agree with Cheryl that they would give a cheeseboard a wow factor.
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