The biscuits with olive oil are biscuits made with a shortcrust pastry in which the butter is replaced by olive oil. For this recipe it is advisable to use an oil with a light and fruity taste in order not to weigh down the dough and to obtain a delicate taste. The biscuits in oil are crumbly and are excellent to soak in milk for breakfast.
INGREDIENTS: for 40 biscuits
Type “00” flour 280 grams more than enough for the pastry board
Light and fruity olive oil 50 ml
Sugar 100 gr
Medium eggs 2 plus 1 yolk
Vanillin 1 sachet
Baking powder 10 gr
Salt 1 big pinch
Lemon 1 grated rind
Put the shelled eggs inside a bowl and beat them with the sugar for a minute, then continuing to beat, add the extra virgin olive oil and the aromas (vanilla and lemon). Sift the flour and baking powder in a bowl, add the salt, add the egg and sugar mixture and start kneading: when you have mixed all the ingredients and obtained a smooth and homogeneous dough, wrap it in the film and place it in the fridge for at least half an hour.
After the indicated time, roll out the dough on a floured surface until you reach a thickness of half a centimeter, then cut out the round shapes of 5 cm diameter that you put on a baking sheet lined with parchment paper and cook in a preheated static oven. 180 ° for about 15 minutes. Once cooked, remove the biscuits from the oven, let them cool completely and then store them in a tin can with lid or in an airtight container.