"Farta-Rapazes" cookies

Hoje para Jantar
"Farta-Rapazes" cookies


Extra virgin olive oil is often used in baking sweets, since it lends a subtle fruity flavor (olives are, after all, a fruit) that gives cakes and cookies an extra dimension. These cookies are also made with a combination of whole meal flour and regular flour, for a sturdier texture, and a bit of brandy, for even more grown up taste, and which would be most welcome when served with the cookies, for sipping (or dipping?).


3 eggs (organic)
200 grams brown sugar
1 1/2 deciliters skim milk
3/4 deciliter virgin olive oil
250 grams wheat flour (unleavened)
300 grams whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 lemon
1 glass brandy


1Break the eggs into a bowl and add the sugar. Beat with an electric mixer until you get a white, creamy dough. Stirring constantly, add the milk and the olive oil. Add the sifted flour, baking powder, cinnamon and lemon zest.
2Add the brandy and stop beating.
3Line a baking sheet with parchment paper or grease it with butter and dust with flour.
4Place scoops of the dough on the baking sheet and bake in pre-heated oven at 375°F for 20 minutes.
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