Spanish · Dessert
Olive Oil Cookies
A lightened take on the Spanish olive-oil cookie (galleta de aceite), swapping in a measured blend of sunflower and olive oil, a reduced sugar load and oat flour for extra body, finished with orange zest and a sesame-seed crust for authentic flavour without the usual calorie weight.
$0
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
188Calories
3.2gProtein
7.7gFat
27.2gCarbs
7.5gSugar
1.6gFiber
301mgSodium
0mgChol
0.9gSat Fat
58mgPotassium
35mgCalcium
1.4mgIron
0mcgVitamin B12
2.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Fino Sherry
international
vegetarian
vegan
dairy-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment.
2
In a bowl, whisk the all-purpose flour, oat flour, baking powder, salt and cinnamon together.
3
In a separate bowl, mix the sunflower oil, sugar, orange zest and water until the sugar begins to dissolve.
4
Pour the wet mixture into the dry ingredients and stir to form a soft, slightly sticky dough; do not overwork it.
5
Divide the dough into 2 equal pieces and roll each into a ball, then flatten gently into a disc about 1.5cm thick.
6
Press the tops of the discs into the toasted sesame seeds to coat, then place on the lined baking sheet spaced well apart.
7
Bake for 13-15 minutes until the edges are just turning golden and the tops look set.
8
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool fully before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.4 oz10g oat flour
- 0.5 oz14g sugar white
- 0.4 oz12g use in place of part of the olive oil for lightness sunflower oil
- 0.3 oz8g zested orange
- 0.1 oz2g baking powder
- 0.1 oz4g toasted, for rolling sesame seeds
- 0 oz1g salt
- 0 oz1g cinnamon ground
- 0.4 oz10g water
