Algerian Lemon and Olive Oil Cookies

Ingredients:

3 large eggs
105ml light olive oil
210g caster sugar, plus extra for sprinkling
1 lemon, organic and zested
1 1/2 teaspoon vanilla extract
320g plain flour, unbleached
1 teaspoon baking powder
1 pinch sea salt, fine
1 egg, beaten for glazing

Method:

1. Preheat the oven to 180 degrees Celsius.

2. In a medium bowl, combine the flour, salt and baking powder. Set aside.

3. In the bowl of a standing mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes, or until the mixture becomes thick, frothy and pale in colour.

4. While beating the eggs and sugar, gradually add the oil, lemon zest and vanilla extract.

5. With the help of a spatula, add in the flour, baking powder and sea salt into the egg mixture until combined.

6. Using a tablespoon, scoop up the dough, making sure that each scoop weighs exactly 20g. Lightly wet your hands and mold the scoops into 30 even-sized balls of dough.

7. Place the dough balls on a baking sheet covered with parchment paper. Poke 1.5cm holes in the middle of the balls with the handle of a wooden spoon.

8. Brush the top of each cookie with the beaten egg, then sprinkle with the extra sugar. Bake in the oven for 15 minutes, or until the cookies are lightly golden.

9. Allow the cookies to cool on a wire rack before serving.

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