Olive Oil Cookies

Olive oil cookies are a delicious alternative to the classic butter cookies, lighter and with a distinctive Mediterranean flavor. Perfect to accompany tea or coffee.

Ingredients

• 250 g of all-purpose flour
• 100 g of granulated sugar
• 1 pinch of salt
• 1 packet of baking powder
• Grated zest of 1 lemon (organic if possible)
• 80 ml of extra virgin olive oil
• 50 ml of milk
• 1 egg (for a vegan version, you can omit or use a substitute)

Preparation

1. Preheat the oven to 180 °C and prepare a baking tray by lining it with parchment paper.
2. In a large bowl, mix the flour, sugar, pinch of salt, and baking powder.
3. Add the grated lemon zest to the dry mix to flavor it.
4. Pour in the olive oil and milk and start to knead with your hands or a spatula until you have a uniform mixture. If you have chosen to use the egg, add it at this stage.
5. Form a compact yet soft dough. If it’s too dry, you can add a bit more milk; conversely, if it’s too wet, add a little flour.
6. Roll out the dough on a lightly floured surface to a thickness of about 5 mm with a rolling pin.
7. Use cookie cutters or a glass to cut out the cookies in your desired shape.
8. Place the cookies on the baking tray, leaving some space between each, and if you’ve used the egg in the dough, you can brush them with a bit of beaten egg to give them a glossy finish.
9. Bake for about 15-20 minutes or until the cookies are golden.
10. Remove from the oven and let the cookies cool on a wire rack before serving.

For an even more delightful finish, you can add some granulated sugar to the dough before baking or dip half of each cookie into melted dark chocolate once cooled.

Curiosity

These cookies are a wonder of simplicity, in fact celebrating olive oil, a cornerstone of the Mediterranean diet and a treasure of Italian cuisine. Perfect for those seeking authentic and genuine flavors.