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Olive oil biscuits are simple and crumbly shortbreads, perfect for dipping at breakfast or serving with tea. In this recipe butter gives way to oil: a detail that makes the dough light and fragrant, with a delicate texture. With Limera Extra Virgin Olive Oil, with its harmonious profile, you get fragrant biscuits with a clean taste, ideal for a home pantry with a premium touch. - Yields about 35-40 biscuits
In a bowl combine the whole eggs and the yolk. Add the sugar and beat for 1 minute with a whisk.
While mixing, pour in the extra virgin olive oil in a thin stream and incorporate the aromas: the seeds from the vanilla pod and the lemon zest.
In another bowl sift the flour and baking powder, then add a pinch of salt.
Gradually pour the dry ingredients into the egg mixture and start kneading until you get a smooth and homogeneous shortcrust pastry.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After resting, roll out the shortcrust pastry on a floured work surface until it is half a centimeter thick (0.5 cm).
Cut out round discs with a 5 cm diameter and place them on a baking tray lined with baking paper.
Bake in a preheated static oven at 180°C for about 15 minutes.
Remove from the oven, let the biscuits cool completely and store them in a tin box or in an airtight container.
Bowl
Whisk (hand whisk recommended)
Sieve
Plastic wrap
Pastry board
Round cutter (5 cm) or cookie cutter
Baking tray
Baking paper
Static oven
Italia, Sicilia
| Energy (kcal) | 348.21 |
| Carbohydrates (g) | 54.43 |
| of which sugars (g) | 19.5 |
| Fat (g) | 11.88 |
| of which saturates (g) | 2.18 |
| Protein (g) | 8.33 |
| Fibre (g) | 1.15 |
| Salt (g) | 0.36 |
