In my kitchen, extra virgin olive oil is the key ingredient I use for sweets too. Olive oil is the base of Italian Mediterranean cuisine, especially in the South. A quality olive oil always makes the difference. The same goes for butter. I use very little butter and only when I have the chance to find it fresh at organic farms. In this case, I have an excellent product, incomparable for flavor, color and texture with industrial butter. With such a special ingredient, it is a delight to prepare simple cookies (biscuits) to soak in milk. Whole flour is another added value for these delicious vanilla butter cookies.
Makes about 15 cookies
400 g (14 oz) wholewheat flour
80 g (3 oz) light brown sugar
1 tsp organic baking powder
pinch of sea salt
1 organic free range eggs
150 g (5 oz) fresh organic butter (it has a different texture and creaminess compared to industrial butter. If you make the cookies with industrial butter the dose is 200 g (7 oz)
- In a large bowl, mix the flour with sugar, baking powder and salt.
- Add the egg and butter. Knead the mixture quickly, until it has a similar texture to the sand (or to the bread crumbs).
- Form dough on a sheet of plastic wrap (or bake paper), roll up dough and let it rest in the fridge for 20-30 minutes.
- Roll out the dough and, with cookies cutter, create the desired shapes.
- Bake at 180° (350°/Gas 4) for 15-20 minutes.