These dairy-free cinnamon cookies are made by rolling out and baking dough kneaded with olive oil instead of the solid fat used in classic recipes. Getting the oil ratio right is key to keeping the dough from spreading in the oven and helping the cookies crisp.
Mix the olive oil, sugar, cinnamon, and salt in a bowl. Add the orange juice, then gradually add the flour and baking powder and knead just until the dough comes together.
Take pieces of dough about 20 grams each and roll them into balls. Press them lightly and arrange them on a baking pan. Bake in an oven preheated to 175°C / 345°F for 18 minutes, until the edges are lightly browned.
Let the cookies cool on the baking pan for 10 minutes; they will firm up during this time.
Overworking the dough can cause the olive oil to separate and the cookies to spread in the oven; mix only until the dough comes together. If you remove the cookies too soon, the centers will stay soft, so wait until the edges are lightly browned. Allergen: contains wheat (gluten).
Portakal suyu yerine elimde olan limon suyuyla denedim, hamur biraz daha gevşek oldu ve açarken yapıştı, un eklemek zorunda kaldım. Tadı yine de hoştu ama portakal suyuyla daha kolay olurmuş.
Hamuru yoğururken 175 derecelik fırın sıcaklığına göre kurabiyeler 18 dakikada güzelce kızardı ama bir sonraki seferde tepsiyi ortadan alt rafa alsam süreyi kısaltmam gerekir mi?
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