| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
people |
Ingredients
- 230 ml Jingilli Extra Virgin Olive Oil
- 170 g caster sugar
- 130 g demerara sugar
- 1 vanilla pod
- 1 lemon zest
- 2 eggs
- 1 tbsp milk
- 330 g plain flour, sifted
- A pinch of salt
- 1 tsp bicarbonate soda
Ingredients
| |
Instructions
- Mix together the olive oil, sugars, vanilla and lemon zest.
- Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
- Preheat the oven to 170C. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.
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Olive oil biscotti