Light, butter-free, aromatic biscuits made from moderate and fruity olive oil, and we then packed with some cherry jam.
It is not unusual in Italy, primarily in the South, to utilize olive oil or additional virgin olive oil in location of butter in pastries in addition to in cakes, consisting of olive-oil-shortcrust-pastry
Makes: about 10-12 biscuits|Preparation: 20 minutes|Cooking: 10-15 minutes
. Plain flour/ All Function Flour, sorted: 300 g
. Baking powder, sorted: a level teaspoon
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Brown sugar: 120 g
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Moderate fruity Olive Oil:
90 ml
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Eggs at
space temperature level:
2
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Lemon enthusiasm: of about 1 lemon
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Cherry jam: to taste
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. . Icing sugar: to taste . . . . A pinch of salt .
Approach
Blend the eggs with sugar till frothy, then slowly include the olive oil and mix.
Include the sorted flour along sorted baking powder, grated lemon enthusiasm and a pinch of salt, mix uniformly.
Start kneading with your hands on a gently floured work surface area till smooth and uniform.
Present the dough on a work surface area with a rolling pin. Utilizing a round pastry cutter or a glass, eliminated disks of dough of your favored size, making sure that they are not too thick.
Location a heaping teaspoon of jam in the center, close it by overlapping another disc. Press the edges to seal them. Location in the fridge a minimum of thirty minutes before baking.
Preheat the oven to 180 ° C/ 350 F/ Gas 4.
Take them out of the refrigerator, put them on a baking tray lined with baking paper, bake in the pre-heated fixed oven 10-15 minutes or till golden brown.
Get rid of the biscuits from the oven, let them cool a little, a dust of icing sugar, prepared.
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