I love baking with olive oil because of its ability of keeping cakes and cookies moist and fresh for a long time. Not to mention that olive il is much healtier than butter!
My kids went Pollock style for their decoration but you can totally choose the amount and look of your cookies, there are no rules, just have fun with them!
200 g Flour
60 g Extra virgin olive oil
70 g icing sugar
85 g dark chocolate 70%
1 egg
zest of half lemon
10 gr baking powder
1 tsp vanilla extract
½ cup of 2% milk
In a stand up mixer (or medium bowl if you don’t have the mixer) combine flour, yeast and icing sugar. Mixing at slow speed, incorporate oil, egg, milk, vanilla extract and the grated zest of half a lemon. Knead carefully: you will get a very soft mixture.
Collect the mixture in a pastry pocket with a 1 cm wide smooth nozzle and distribute it on a cookie sheet lined with baking paper in 3 cm wide clumps. If you don’t have a pastry pocket you can cut a corner of a ziplock bag instead.
Flour your finger and gently press in the center of each clump.
Put the cookie sheet to rest in the fridge for 30 minutes.
Remove it from the fridge and bake it at 160 °C for 18-20' (cookies should not become brown).
Set aside to cool.
Melt the chocolate in bain-marie without exceeding 35 °C, remove it from the bain-marie before it is completely dissolved, stir until it has melted completely with the residual heat.
Pour the melted chocolate in the center of each cookie and decorate them to taste with the rest of the melted chocolate. I like to coat the bottom of each cookie with chocolate but you can decide how much chocolate you’d like on them.
Let them cool fully before serving.
Cookies keep fresh out of the refrigerator for up to 7 days.
