Have you ever been in the mood for baking, but there is no butter left in the house? That’s how this recipe was first born.
Substituting butter with olive oil doesn’t always work – sometimes those characteristics that are specific to butter are a key element of the dish. In this case, however, I can certify to you that the results were outstanding!
We used an olive oil not too strong in flavour and for some extra taste we filled the biscuits with a couple teaspoons of cherry jam. Let us know if you also try out this recipe!
Makes: about 400g of biscuits | Preparation time: 20 mins | Cooking time: 15-20 mins
- Plain flour: 300 g
- Brown sugar: 120 g
- Extra virgin olive oil (EVOO): 90 ml
- Vanilla extract: 5 ml
- Eggs: 2
- Baking powder: 1 tsp
- Lemon zest: of about 1 lemon
- Cherry jam: to taste
- Icing sugar: to taste
- A pinch of salt
Sieve the flour and place it aside.
Beat up the eggs in a bowl and gradually add the oil and the sugar.
Keep mixing the ingredients and add the flour, vanilla extract, baking powder, lemon zest and a pinch of salt.
Tip: You can substitute the vanilla extract with one vanilla bean.
Knead the dough on a lightly floured work surface, until its texture is smooth and homogeneous, as shown in the picture below. If the dough becomes too dry, add a a bit of olive oil.
Pre-heat the oven to 200° C.
Use a rolling pin to roll out the dough on your work surface. Use a round pastry cutter or a glass to cut out discs of dough of your preferred size.
Place a teaspoon of jam on the centre of a disc and a second disc of pastry on top of it. Press the edges of the discs together to close the biscuit on the jam; the process should be similar to the use used to make some kinds of filled dumplings.
Place the biscuits on an oven tray lined with kitchen paper and bake them for more or less 15-20 minutes, or until they turn golden.
Remove the biscuits from the oven and let them cool down before serving. You can soft on top some icing sugar for a classy look.