Algerian lemon and olive oil cookies (Twabaa)
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Biscuits, cookies, Biscotti, Kaak, Koekje, Galletas. Whatever you call them, depending on where you or the baked treat are from, these bite sized treats make the perfect snack and accompaniment to your favourite hot drink. Rosa uncovers the origins of the biscuit and shares a delicious recipe for Algerian lemon and olive oil cookies. You can replace the lemon zest with the zest of one organic orange and the vanilla extract with the same quantity of orange blossom water. The cookies can be made ahead and stored in an airtight container in a cool place for up to 1 week.
Ingredients
- 3 large eggs , 63g each
- 105ml of light olive oil
- 210g of caster sugar, plus extra for sprinkling
- 1 lemon , organic, zested
- 1 1/2 tsp vanilla extract
- 320g of plain flour, unbleached
- 1 tsp baking powder
- 1 pinch of sea salt , fine
- 1 egg , beaten for glazing
Method
1
Preheat the oven to 180°C/gas mark 4
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 thick, frothy and pale in color
4
While beating, gradually add the oil, lemon zest and vanilla extract
5
With the help of a spatula, incorporate the dry ingredients into the egg mixture until combined
6
Using a tablespoon, scoop up the dough making sure each scoop weighs exactly 20g. Then, lightly wet your hands and form even-sized balls of dough
7
Place the dough balls on a baking sheet covered with parchment paper and poke holes in the middle with the handle of a wooden spoon (humidify it regularly so that it doesn’t stick to the dough) to form a hole that is about 1 1/2 cm wide
8
Brush the top of each cookie with the egg wash and sprinkle with the extra sugar. Bake for 15 minutes or until the cookies are lightly golden
9
Allow to cool on a wire rack before serving
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Algerian lemon and olive oil cookies (Twabaa)
