In a bowl, mix the sugar, the beaten egg, the hazelnut milk, the light extra-virgin olive oil and the zest of the lemon.
Olive oil sugar cookies
- 90 g sugar
- 1 egg
- 25 g Borges Natura hazelnut milk
- 80 g Borges extra light olive oil
- 1 lemon
- 250 g flour
- 8 g dry yeast
- 1 teaspoon salt
- A pinch of cinnamon
- 100 g chocolate chips
Step by step
Add the sifted flour, yeast, salt and cinnamon. Use your hands to mix the dough.
Let the dough rest at room temperature, covered with a kitchen towel, for about an hour.
Flatten with a rolling pin until the dough is 1 cm thick. Use a cookie cutter to cut the dough into circles (or your favorite shapes).
Lay out the cookies on a buttered baking tray (or use baking parchment) and spread the chocolate chips on top.
Bake at 180 ºC for around 15 minutes.