Olive Oil Baking by Massachusetts resident Lisa A. Sheldon takes favorite treats and modifies them by substituting olive oil for butter and other fats.   Olive oil is a monounsaturated fat and combined with polyphenols and antioxidants is a useful dietary aid to fight many chronic conditions prevalent today.

One of the many delicious recipes featured in its pages is for Chocolate Peppermint Bark (page 144).

Olive Oil

Ingredients

1 cup of all purpose flour

½ cup of whole wheat pastry flour

¾ teaspoon of baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder, sifted

½ cup brown sugar, packed

¾ cup granulated sugar

1 teaspoon of instant coffee

2 teaspoons of vanilla extract

3 tablespoons of water

1½ cup of olive oil

1¼ cups chocolate chips

¾ cup of crushed candy canes or peppermint hard candies

Preheat oven to 350ºF.   Line two baking sheets with parchment paper.

In a large bowl, combine the flours, baking soda, salt and cocoa powder. In another bowl, whisk together the sugars, instant coffee, vanilla, water and olive oil.   Stir the wet ingredients into the dry until a thick dough forms.

Divide the dough in half, and using either an off-set spatula or your hands, press the dough to a thickness of slightly less than ¼ inch.   The dough does not have to fit the edges of the pan, but be sure that it is evenly thin.

Bake for 18-20 minutes or until the dough is slightly firm and has a dull look to the surface.

After it has been removed from the oven, sprinkle the chocolate chips on the top.   Allow to sit for 5 minutes or until the chips look melted.   Spread the melted chocolate over the surface of the cookie with a spatula or the back of a large spoon.   Immediately sprinkle with crushed candy.

Set in a cool location to allow the chocolate to harden.   Once the chocolate is completely hardened, break into small pieces, about 2 x 2 inches.

Store in an airtight container.

Makes 36-40 pieces.

Olive Oil Baking (ISBN: 978 1 58182 586 2) is available from Amazon and all good booksellers.