Light, butter-free, fragrant biscuits made with mild, fruity olive oil, and we then stuffed with some cherry jam.
It is not rare in Italy, mainly in the South, to use olive oil or extra virgin olive oil in place of butter in pastries as well as in cakes, including olive-oil-shortcrust-pastry
Makes: about 10-12 biscuits | Preparation: 20 mins | Cooking: 10-15 mins
- Plain flour / All Purpose Flour, sifted: 300 g
- Baking powder, sifted: a level teaspoon
- Brown sugar: 120 g
- Mild fruity Olive Oil : 90 ml
- Eggs at room temperature: 2
- Lemon zest: of about 1 lemon
- Cherry jam: to taste
- Icing sugar: to taste
- A pinch of salt
In a bowl, whisk the eggs with the sugar until frothy, then gradually add the olive oil and mix.
Add the sifted flour, sifted baking powder, grated lemon zest and a pinch of salt and mix evenly.
Start kneading with your hands on a lightly floured work surface until smooth and homogeneous.
Roll out the dough on a work surface with a rolling pin. Using a round pastry cutter or a glass, cut out disks of dough of your preferred size, taking care that they are not too thick.
Place a heaping teaspoon of jam in the centre, close it by overlapping another disc. Press the edges of the discs to seal them. Place them in the refrigerator for at least 30 minutes before baking.
Preheat the oven to 180° C / 350 F / Gas 4.
Now take them out of the fridge, place them on a baking tray lined with baking paper, bake in the pre-heated static oven 10-15 minutes or until golden brown.
Remove the biscuits from the oven, let them cool a little, then sprinkle with icing sugar and serve.