Olive oil and Lemon Cookies is an easy cookie recipe and tastes delicious. These crunchy cookies are made with olive oil instead of butter or margarine.
These easy to make biscuits are perfect to have during teatime or with a cup of milk. You can also have it as a dessert.
These biscuits without butter are a dairy-free recipe and gets ready in just 20 minutes.
Ingredients used in making olive oil, cinnamon, and lemon cookies:
- Olive oil: Olive oil is used for making these cookies instead of butter or margarine. These
- Flour: All purpose flour or normal flour is used in making these easy olive oil and cinnamon cookies.
- Sugar: Powdered sugar is used in this recipe. You may replace white sugar with brown sugar.
- Baking soda: baking soda is used in baking this cookie recipe.
- Cinnamon and lemon: Cinnamon powder is added for taste and lemon zest is added for fresh lemon flavor.
- Eggs: Eggs are used in making these cookies. I did not try making these cookies without eggs.
- Almonds: I have added few chopped almonds for extra crunch. However, these are optional.
How to make olive oil, cinnamon, and lemon biscuits?
- Preheat the oven to 175º C for 10 minutes in convection mode.
- Beat 2 eggs in a mixing bowl.
- In another mixing bowl, sift the flour and baking powder. Sift the powder sugar, cinnamon, and salt.
- Then add lemon zest.
- Slowly add the eggs from the first mixing bowl to the flour mixture in the second mixing bowl.
- Add olive oil, vanilla essence, chopped almonds and combine all the ingredients.
- Use your hand at this stage and knead till mixed well.
- Spread parchment paper in baking tray. Sprinkle handful of flour all over the paper so that the cookies do not stick.
- Shape the dough into small balls and slightly flatten them using your palm. Brush with egg yolk.
- Bake in the preheated oven for 20 minutes.
- After the timer goes off, take out the baking tray by wearing thick cloth gloves as the oven will get super-hot.
- Cool the biscuits on a wire-rack.
- If you have more dough and want to bake them, just shape them and place on the baking tray. No need of again pre-heating the oven as it will already be at the right temperature.
- This recipe makes 18-20 biscuits which you can store in air-tight container.
Storing no dairy no butter cookies:
These no butter cookies can be stored at room temperature closed in airtight container for up to 10 days.
Other cookie and baking recipes:
I made these olive oil cookies with my Hamilton Beach large oven which I had received from Blodadda and Hamilton beach for a review.
You need to get an oven glove as the large oven gets too hot while cooking food and you must be careful. I burnt my finger the first time I used it, but it was due to my excitement and negligence.
See the texture of the olive oil biscuits. They are baked to perfection. Along with these biscuits, I also baked potato wedges and vegetables like cauliflower and bell pepper.
Olive oil, Cinnamon, Lemon Cookies
Ingredients
- 1/2 cup olive oil
- 350 g or 1/ 2 and ¾ th cup all-purpose flour
- 125 g ½ cup and 2 tablespoon sugar powdered
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 2 medium eggs
- zest of 1 lemon
- 1/2 teaspoon vanilla essence
- 2 tablespoon almonds chopped
- 1 Egg yolk for brushing
- A pinch of salt
Instructions
- Preheat the oven to 175º C for 10 minutes in convection mode.
- Beat 2 eggs in a mixing bowl.
- In another mixing bowl, sift the flour and baking powder. Sift the powder sugar, cinnamon, and salt.
- Then add lemon zest.
- Slowly add the eggs from the first mixing bowl to the flour mixture in the second mixing bowl.
- Add olive oil, vanilla essence, chopped almonds and combine all the ingredients.
- Use your hand at this stage and knead till mixed well.
- Spread parchment paper in baking tray. Sprinkle handful of flour all over the paper so that the cookies do not stick.
- Shape the dough into small balls and slightly flatten them using your palm. Brush with egg yolk.
- Bake in the preheated oven for 20 minutes.
- After the timer goes off, take out the baking tray by wearing thick cloth gloves as the oven will get super-hot.
- Cool the biscuits on a wire-rack.
- If you have more dough and want to bake them, just shape them and place on the baking tray. No need of again pre-heating the oven as it will already be at the right temperature.
- This recipe makes 18-20 biscuits which you can store in air-tight container.
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Note: This post was published on 26-Feb-2015 and is republished.
Good review.
Thanks
Thanks
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Thanks for these stuffs.
Please share baking of cake