Lemony Black Pepper Olive Oil Biscuits
By OcadoLife
Published on 01 December 2021
A simple teatime snack made with light, summery flavours. Zingy lemon is paired with ground black pepper and olive oil for a brilliant balance of sweet and savoury – you can make the dough ahead of time and bake them fresh for afternoon tea, if you like. Olive oil is used instead of butter in this recipe to achieve a delicate texture.Time and servings
25 minsTotal time
15 minsPrep time
10 minsCooking time
Ingredients
- 2 lemons, 2tbsp zest and 2tbsp juice
- 220 g of caster sugar
- 180 g of plain flour
- 1 tsp of baking powder
- 0.25 tsp of salt
- 2 tsp of ground black pepper
- 0.5 tsp of bicarbonate of soda
- 75 ml of olive oil
- 1 egg
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and line a large tray with baking paper. In a large bowl, stir the lemon zest and sugar together and leave to infuse for a few mins.Step 2
In a separate large bowl, mix together the plain flour, baking powder, bicarbonate of soda, salt and ground black pepper.Step 3
Add the olive oil, egg and lemon juice to the sugar mix. Beat until smooth. Then add the flour mixture and beat until just combined.Step 4
For each biscuit, measure out 2 rounded teaspoons of dough. Roll into balls (it should make around 25). Place onto the lined baking tray and flatten each one slightly.Step 5
Bake for 8-10 mins. The biscuits should still look quite pale when baked. Remove from the oven and leave to rest for a few mins before transferring to a cooling rack. To improve the texture and flavour of your biscuits, you can alternatively leave the dough to rest in the fridge for a couple of hours before rolling into balls.