Sweet Olive Biscuits Cookies Recipes

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SWEET OLIVE BISCUITS (COOKIES)



Sweet Olive Biscuits (Cookies) image

I haven't tried these yet. They sounded interesting so I am saving this so I will be able to find the recipe again. (Australian measurements)

Provided by auntchelle

Categories     Dessert

Time 1h3m

Yield 32 serving(s)

Number Of Ingredients 7

1 cup plain flour
1/2 cup self-raising flour
3/4 cup icing sugar
125 g unsalted butter, chopped
1 tablespoon olive oil
1 cup nicoise olive, pitted
1 finely grated lemon, zest of

Steps:

  • Preheat oven to 180 deg Celsius. Line 2 oven trays with baking paper. Sift flours and icing sugar into bowl of food processor. Add butter and process until mixture resembles fine breadcrumbs.
  • Put mixture in large mixing bowl. Make a well in the centre, add olive oil, roughly chopped olives and zest. Mix with a flat-bladed knife, then use your hands to work the mixture until it forms a ball.
  • Turn mixture onto a lightly floured board, knead into a ball, then divide in half. Roll each piece of dough into a log shape approximately 15-18cm long and 4-5cm in diameter. Wrap in baking paper and freeze for 20-25 minutes, or until firm.
  • Remove paper from logs and cut each log into 16-18 slices. Put slices on prepared oven trays. Bake for 15-18 minutes our until lightly golden. Remove from oven and stand on a wire rack to cool.

Nutrition Facts : Calories 68.6, Fat 4.1, SaturatedFat 2.1, Cholesterol 8.4, Sodium 62, Carbohydrate 7.5, Fiber 0.3, Sugar 2.8, Protein 0.7

PROVOLONE AND OLIVE BISCUITS



Provolone and Olive Biscuits image

Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 7

2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1/2 cup shredded provolone cheese (2 ounces)
1/4 cup Kalamata or ripe olives, well drained and chopped
3/4 cup buttermilk

Steps:

  • Heat oven to 425°. Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.
  • Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet.
  • Bake 13 to 15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 235, Carbohydrate 20 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Biscuit, Sodium 390 mg

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