lemon coconut poppyseed olive oil biscuits

You want a sweet treat fast but can’t be bothered baking? Got someone threatening to consume store-bought baked goods?

Patrick: “No Kylie, it’s fine – I just want something quick with my cup of tea. I could open this pack of biscuits…”

Kylie: “Don’t you dare. Give me 15 minutes.”

Here’s my attack strategy. Traditional choc chip cookies – OBVIOUS FANTASY TERRITORY – but you’re out of choc chips and running to the store is not an option. Plus anything that dense is going to UP YOUR OVEN TIME. A mix-it-all-in-a-bowl and bake cake? Same density issue. What HAVE you got in the fridge? Aha! Two half cut lemons wrapped in cling wrap feeling all abandoned and bin-fearing.

I’m not a shortbread type of girl – I need more texture. Solution: dessicated coconut and the delicately subtle crunch of poppy seeds.

And because I can’t help but make every recipe more Italian and I’m keen to render this treat a little more virtuous – let’s supplant butter with olive oil because… well, my Greek grandmother instilled in me an eternal reverence for this green gold. (Okay, you want more substantiation than just my Grandma? It’s been proven to fight cancer, obesity, blood pressure, diabetes, arthritis, osteoporosis, heart disease and oxidative stress. A recent study in Spain showed it even reduces depression!)

Okay, are you ready to churn out the quickest, lightest, most delectable little cookies ever?

What You’ll Need:

2 cups plain flour (you could use wholemeal and make them even healthier)

1 teaspoon bicarb soda

1 teaspoon sea salt

1 cup brown sugar (gives everything a more caramel flavour and who doesn’t want THAT?)

3 tablespoon dessicated coconut

Juice and zest 1 lemon (microwave your lemon to release the juice a bit more before squeezing or just roll it quite vigorously back and forward on the bench.)

1 egg (obviously using organic free range eggs will boast a more vivid yolk and make your cookie colour a more luscious yellow)

3/4 cup olive oil

1 tablespoon vanilla essence/extract

The Super Simple Easy Fast Fool-Proof Method:

1. Throw it all in a bowl and mix.

P.S. I could tell you to cream do wet ingredients first, sift that bicarb into the flour so it distributes well, beat that egg… but you know what? On this occassion I did none of these steps because I was RACING AGAINST THE CLOCK AND PATRICK’S HUNGER. I don’t need to tell you that obviously flatter cookie balls on your tray cook faster. Obvs. Right? 180-degree oven and then take them out BEFORE you think they’re done because they do firm up once they’ve cooled down.

thin quick cookies

olive oil cookies

That’s it.

Another Baking-Takes-Too-Long Belief dispelled.

Me and my olive oil will live to bake another day… 🙂

lemon shortbread biscuits

Want some more baking bliss for the weekend? Try my banana bread or Patrick’s rhubarb cake or my caramelized pear and ricotta tart

Xxx

Kylie

 

2 Comments

  1. Rose Christensen

    HI there, I just watched your episode on the Amalfi Coast and it was wonderful. Kylie, you made a pear and ricotta cake and I would like the recipe. I can’t seem to find it on your website. Can you please email it to me.
    Many thanks
    Rose.

  2. ANNA GENOVA

    You do not mention quantity of “poppy seeds”.
    Fastet every butter free cookie recipe!
    Luv your show…Thank you

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