Olive Oil Biscuits: the Easy Recipe for the Milk-Free Variant!

Olive oil biscuits are fragrant and crumbly biscuits, a variation of the classic butter biscuits. Milk-free, they are perfect for those who are lactose intolerant who want to pamper themselves with lighter biscuits: they are excellent for dunking in a glass of vegetable milk for breakfast, or to enjoy as a snack together with a cup of steaming tea.

Our recipe is based on a few very simple ingredients: eggs, sugar, extra virgin olive oil, grated zest of an organic lemon, flour and baking powder. Simply work the mixture quickly, let it rest for half an hour, then roll it out into a thin sheet and cut out biscuits of the desired shape. All you have to do is arrange them on a baking tray, well spaced apart, sprinkle them with granulated sugar to obtain the characteristic crepes on the surface, and bake for a few minutes, until lightly golden.

Fragrant, but melting when bitten, they will win over adults and children alike from the first taste: they can be stored at room temperature, well closed in an airtight container, for a maximum of 6 days.

For an impeccable result, we advise you to opt for an excellent quality extra virgin olive oil, very delicate and fruity; alternatively, you can replace it with corn or sunflower seed oil.

If you wish, you can flavor the dough with a teaspoon of ground cinnamon or a drop of vanilla extract. For an even tastier version, you can replace 20 grams of 00 flour with bitter cocoa and incorporate a handful of chocolate chips. Furthermore, you can use type 2 flour, or wholemeal, rice or buckwheat flour for a gluten-free variant.

Find out how to prepare olive oil biscuits following the step-by-step procedure and advice.

How to Prepare Olive Oil Biscuits

Beat the eggs with the sugar in a large bowl, using a fork.

Add the extra virgin olive oil, a pinch of salt and the grated lemon peel.

Mix all the ingredients well until you obtain a homogeneous mixture.

Sift the flour with the baking powder, then incorporate them a little at a time.

Work the ingredients first with the fork, then, when the dough is sufficiently compact, transfer it to a pastry board and work it with your hands.

You will have to obtain a smooth and homogeneous dough. If it is still too soft, you can add up to 30 grams of flour: don't overdo it, or the biscuits will be dry.

Wrap the dough with a sheet of cling film and place it in the refrigerator for 30 minutes.

Once the necessary time has passed, roll out the pastry with a rolling pin between two sheets of baking paper until you obtain a sheet 1/2 centimeter thick. Cut out the shape you want: with a mold of about 6 centimeters in diameter, you should be able to obtain 30 biscuits.

Place the biscuits, well spaced apart, on a baking tray lined with baking paper, and sprinkle the surface with granulated sugar. Cook them in a static oven at 175°C for 15 minutes, until they are lightly golden.

Once cooked, let them cool completely before moving them from the pan, then transfer them to a tray.

Enjoy your rustic and fragrant olive oil biscuits.