Olive oil cookies

Olive oil cookies

By
From
The Islands of Greece
Makes
16 cookies
Photographer
Steven Joyce

These vegan crunchy, spiced cookies make a good mid-morning treat.

Ingredients

Quantity Ingredient
250g plain flour
1 teaspoon baking powder
100g caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 unwaxed lemon, finely grated zest and juiced
1/2 small orange, finely grated zest and juiced
90ml olive oil
1 tablespoon brandy, (optional)
40g sesame seeds

Method

  1. Preheat the oven to 180ºC.
  2. Stir together all the dry ingredients (except the sesame seeds) with the zests. Mix the liquids together and add to the dry ingredients. Stir until a firm dough is formed. If it seems too dry and crumbly, add 1–2 tablespoons of water.
  3. Using your hands, shape the dough into a firm ball. Pull marble-sized pieces of dough from the ball and roll into sausage shapes about 10 cm long, then pull the ends together to form a ring. Wet the ends to ensure they stick together. Do this with all the dough.
  4. Pour the sesame seeds on to a plate. Mist or brush each ring with water. Gently roll the rings in the sesame seeds so they are coated all over, transfer to a baking sheet and place in the oven. Cook for 15 minutes, until golden brown all over. Transfer to a wire rack to cool. Store in an airtight container.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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