Monday, October 22, 2012

Olive Oil Biscuits with Raspberries and Cream

We have arrived at our final chapter of our delicious Chilean Olive Oil adventure- the dessert course.  Every dish thus far was bursting fourth with bright clean and spicy notes from the beautiful fresh olive oils that sponsored the dinner.  I selected Olive Oil Biscuits with Raspberries and Cream for our final tasting note.  I was excited to see how Olive Oil could replace butter in a sturdy biscuit and was thrilled to milk a little more out of summer with fresh tart raspberries and whipped cream.

The batter, unfortunately, did not turn out as anticipated.  Instead of forming a dough, one to be shaped and molded as the directions stated, I wound up with a loose batter, which I baked off as a cake.  Honestly- it didnt matter either way- the flavor of the olive oil paired with strong, bright citrus notes was fantastic.  A ruby red raspberry and a dollop of fresh whipped cream finished off a lovely piece of cake and dessert was a great showcase of olive oil in baked goods.

Olive Oil Biscuits with Raspberries and Cream

● Ingredients:

○ 7 eggs

○ 2 cups of sugar

○ Zest and juice of 2 lemons

○ ¼ cup of milk

○ 7 ounces of cold butter

○ 1 ¼ cup Smooth CEVOO

○ 2 cups of flour

○ 2 teaspoons of baking powder

○ 3 pints of Raspberries

○ 2 teaspoons Vanilla extract (for cream)

○ 2 tablespoons confectioners sugar (for cream)

○ 2 cups heavy cream (for cream)

● Instructions:


○ Preheat oven to 350F and Prepare a cookie sheet and cookie mold so the batter won’t stick.

○ In a medium sized bowl, with an electric mixer, mix eggs and sugar.

○ Add and beat in gradually the lemon zest and juice and the milk.

○ In a larger, second bowl, beat together the butter, CEVOO, flour, and baking powder.

○ Combine all the ingredients into the larger bowl.

○ Pour into the prepared cookie sheet/molds. Bake approximately 10 minutes.

Prepare the cream now.

○ Serve with cream and raspberries.


● In a large bowl, beat the cream until peaks are about to form.

● Add in alternately the vanilla extract and the sugar until peaks form.


Bianca @ Confessions of a Chocoholic said...

I can't wait to try baking more recipes with olive oil. I think I would prefer olive oil cake over biscuits!

Unknown said...

love olive oil in cakes, bet this was fantastic even though not a biscuit!

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