This recipe is a celebration of my home region, a place where olive trees have been a significant part of the landscape and traditions since ancient times. These simple biscuits, made with extra-virgin olive oil, have an enticing citrusy aroma and a delightful flavour. They pair perfectly with English Breakfast tea or a frothy cappuccino.
This recipes makes about 16-18 biscuits
200 g of caster sugar
5 tablespoons of extra-virgin olive oil
130 ml of milk
Zest of 1 lemon, finely grated
Zest of 1 orange, finely grated
500 of self-raising flour
Preheat the oven to 180°C Fan. Put the sugar, eggs, olive oil, milk, orange and lemon zest in a mixing bowl and beat them with a wooden spoon or electric mixer until creamy.
Gradually sift in the flour and work well all the ingredients with your hands or with the electric mixer until thoroughly combined.
Cover the mixing bowl with some film and let the dough rest in the fridge for 20 to 30 minutes, until firm.
Line a baking pan with parchment paper. Dust your hands lightly with some flour. This prevents the dough from sticking to your hands. Roll each biscuit smoothly between your palms and form each piece into a small log, about 2 cm wide and about 7 cm long.
Arrange them slightly apart, cutting their ends with a plain cutter and sprinkle with caster sugar. Bake for 16-18 minutes, until firm and lightly coloured. Remove from the oven and leave them on the baking sheet to cool and firm up for a couple of minutes.
Transfer them to a wire rack and leave to cool completely. Store them in an airtight container and eat within 3-4 days.
Sprinkle them with a mix of caster sugar and sesame seeds. They will taste delicious.