Autumn-Fall/Winter

Olive oil cookies

Olive oil cookies are my winner cookies.  A delicious recipe that never disappoints.

My shortcrust pastry with olive oil has improved over time, with small tricks that make it perfect. I have never loved traditional pastry, so this healthy alternative is ideal for me.

Olive oil is a precious commodity, recently considered, by some scientific studies, a real medicine. A delicate extra virgin oil is perfect for tasty and light sweets.

Usually, I prepare these cookies with flours from ancient Sicilian grains. Although they are already available in the best Italian food stores, I propose this recipe with flours easier to find even abroad.

These olive oil cookies are very fragrant and friable, also ideal as a dessert if accompanied by a cup of tea or hot chocolate.

 

Makes  about 15-20 cookies

Ingredients

80 g (3 oz) raw coconut sugar

100 ml (3½  fl oz) organic mild extra virgin olive oil

100 ml (3½  fl oz) plain yogurt, unsweetened

Pinch of sea salt

150 ml (5 fl oz) Farro flour

100 g (3½ oz) brown rice flour

100 g (3½ oz) cornea-cornflour

1 tsp organic baking powder

 

  1. Method:
  2. Preheat the oven to 180° (350°/Gas 4).
  3. In a bowl, beat the sugar with olive oil. Add the yogurt, salt and mix.
  4. Add the flours, baking powder and mix with a spoon.
  5. Once the dough is compact, create a ball shape and, with a cookie cutter, create the desired shape.
  6. Put the cookies in a baking tray with baking paper. Cook for 15 minutes.

 

 

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