Gingerbread cookies are a classic of the holiday season, but for a lighter and healthier variation, you can make delicious gingerbread cookies using extra virgin olive oil instead of butter.
Ingredients:
- 350 g of 00 flour
- 150 g of brown sugar
- 100 ml of extra virgin olive oil
- 1 egg
- 80 g of honey
- 2 teaspoons of ginger powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- A pinch of salt
Preparation:
In a large bowl, mix the flour, spices and salt.
In another bowl, combine the extra virgin olive oil, brown sugar, egg and honey, mixing until smooth.
Gradually incorporate the dry ingredients into the liquid mixture, mixing until a smooth dough forms.
Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 180°C.
Roll out the dough on a floured surface until it is about 5mm thick and cut out the biscuits using the desired cookie cutters.
Arrange the cookies on a baking sheet lined with baking paper and bake for 10-12 minutes, until the edges are golden.
The use of extra virgin olive oil gives the biscuits a crumbly texture and a delicate flavour, making them an ideal choice for those who want a healthier dessert without giving up the traditional flavour of gingerbread.