Olive oil and lemon shortbread



250 gr of flour

1 whole egg

1 egg yolk

100 gr of sugar

100 gr of Santagata Selezione Oro extra virgin olive oil

Zest of one lemon

Vanilla essence



Whisk the sugar with the eggs, olive oil, flour, lemon,

and vanilla. Fold the dough into cling-film and place in the fridge for at least half an hour.

Roll out the pastry (about half a centimeter in height) and cut out the biscuits in the desired shape.

Bake in the oven at approximately 180° for roughly 15 minutes.

Powder with icing sugar.