SEATTLE —
Preserved Lemon Olive Oil Cookies
MAKE AHEAD
Make up to 2 days ahead and store in an airtight container.
These soft, almost squidgy cookies are fragrant with lemon and come with a pleasant savouriness from the olive oil.
If you're bringing dessert for people who don't have a massive sweet tooth, then these are a good option. They're what I make if I know we're having quite a heavy meal and we'll need something a bit lighter. Although I have to point out they double up exceedingly well as ice-cream sandwiches.
Makes 12
Ingredients:
- 150g (5/oz/¾ cup) caster (superfine) sugar
- 60g (2½40z/5 Tbsp) light brown sugar
- 100ml (3½fl oz/scant ½ cup) extra virgin olive oil
- ½ tsp vanilla bean paste
- 1 egg, plus 1 egg yolk
- 2 Tbsp preserved lemon peel, finely chopped
- 275g (9¾0z/2 cups) plain (all-purpose) flour
- ½ tsp bicarbonate of soda (baking soda)
Directions:
- Add both sugars, the oil and vanilla to a bowl and mix to combine. Stir in the egg and egg yolk, followed by the preserved lemon peel.
- Add the flour and bicarbonate of soda and stir until you have a thick dough.
- Cover and chill in the fridge for 2 hours or until firm.
- Preheat the oven to 200°C (180°C fan/ 400°F/gas mark 6). Line 2 baking trays with baking paper.
- Roll the dough into 12 balls and spread them out across the two trays. Bake for
- 15-20 minutes until the edges are set and the middle is still a little soft.
- Let them cool completely before serving.
Benjamina will be at Book Larder in Seattle tonight... The event is sold out but you are welcome to join the book signing line and she can sign your copy!
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