INGREDIENTS
- 1 cup of extra virgin olive oil
- 1 cup of sugar + extra sugar to sprinkle
- 1 cup of white wine
- 6 cups of all purpose flour
- 1 tablespoon of baking powder
- Grated lemon zest
INSTRUCTIONS
- Whisk the sugar, olive oil and wine in a large bowl. Add in the grated lemon peel and begin to mix in the flour.
- After adding the first cup of flour, sift in the baking powder, then keep on adding flour until a smooth dough forms. Let it rest 10 minutes.
- Preheat the oven to 180°C. Roll the dough into small ropes and coil into round doughnut shapes, leaving a small hole in the middle. Sprinkle the cookies with sugar and place them, 2 inches apart, on a nonstick or parchment-lined baking sheet.
- Bake for 10 to 15 minutes or until tops are puffed and crackly and edges just start to turn light golden brown.
Recipe uses this product
INGREDIENTS
- 1 cup of extra virgin olive oil
- 1 cup of sugar + extra sugar to sprinkle
- 1 cup of white wine
- 6 cups of all purpose flour
- 1 tablespoon of baking powder
- Grated lemon zest
INSTRUCTIONS
- Whisk the sugar, olive oil and wine in a large bowl. Add in the grated lemon peel and begin to mix in the flour.
- After adding the first cup of flour, sift in the baking powder, then keep on adding flour until a smooth dough forms. Let it rest 10 minutes.
- Preheat the oven to 180°C. Roll the dough into small ropes and coil into round doughnut shapes, leaving a small hole in the middle. Sprinkle the cookies with sugar and place them, 2 inches apart, on a nonstick or parchment-lined baking sheet.
- Bake for 10 to 15 minutes or until tops are puffed and crackly and edges just start to turn light golden brown.
Recipe uses
this product
