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Simple Olive Oil Tea Biscuits

December 15, 2013 Mary 2 Comments

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simple olive oil tea biscuits

The first snow storm of the season, and the crows are hunkered in the apple trees waiting it out.

With ten days until Christmas, it does feel kind of festive. (Especially when I’m not the one who does the shoveling and plowing.)

Snow slows things down. Forces us to operate on nature’s time. No running to the store for a last minute anything. Not today.

Tonight we light the third candle on our Advent wreath– the pink candle symbolizing joy in this season of hope and waiting. The snow seems a fitting reminder that while the storms of the world may rage around us, we can keep the light of love lit in our hearts.

And what about breakfast?

Tea biscuits and the last of the summer jam from the golden raspberries. 

As their name suggests, these Olive Oil Tea Biscuits use olive oil instead of butter- making them (in this corner of the planet) cheaper – without sacrificing flavor. It also makes them quicker to whip up, and an easy recipe for young cooks to tackle.

Something simple in a season of so much distraction.

Olive Oil Tea Biscuits
Print
Simple Olive Oil Tea Biscuits
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
These simple biscuits use olive oil instead of butter. The oil adds great flavor and gives the biscuits a nice soft texture.
Servings: 18 biscuits
Author: Ketchup With That
Ingredients
  • 1 cup / 250 ml whole wheat flour
  • 1 cup / 250 ml all-purpose flour
  • 1 tablespoon / 15 ml baking powder
  • 1 teaspoon / 5 ml salt
  • 2 tablespoons / 30 ml sugar
  • 1/3 cup / 80 ml olive oil
  • 2/3 cup / 160 ml milk
Instructions
  1. Preheat oven to 400 degrees F / 204 degrees C.
  2. Mix together flour, baking powder, salt and sugar.
  3. Pour olive oil over flour mixture and use pastry cutter to blend thoroughly until the mixture looks crumbly.
  4. Add milk and stir together until a soft dough is formed.
  5. Turn onto lightly floured board and knead a few times until dough is smooth.
  6. Pat to 1/2 inch / 1.25 cm thickness and cut into 2-inch / 5 cm rounds.
  7. Place on ungreased or parchment lined tray.
  8. Bake 10 to 12 minutes until lightly browned.
  9. Makes 18 2-inch / 5 cm tea biscuits.

 

baking, bread, breakfast, frugal

Comments

  1. Anne says

    April 15, 2017 at 11:48 am

    Very good. I replaced the milk with soy milk for my favorite vegan.

    Reply
    • Mary says

      April 15, 2017 at 7:00 pm

      She’s my favorite vegan, too 🙂 (Glad you liked them :))

      Reply

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