Algerian lemon and olive oil cookies (Twabaa)

by Rosa Mayland
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makes 30
45 minutes

Ingredients

  • 3 large eggs, 63g each
  • 105ml of light olive oil
  • 210g of caster sugar, plus extra for sprinkling
  • 1 lemon, organic, zested
  • 1 1/2 tsp vanilla extract
  • 320g of plain flour, unbleached
  • 1 tsp baking powder
  • 1 pinch of sea salt, fine
  • 1 egg, beaten for glazing

Method

1
Preheat the oven to 180°C/gas mark 4
2
In a medium bowl, combine the flour, salt and baking powder. Set aside
3
In the bowl of a standing mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes or until thick, frothy and pale in color
4
While beating, gradually add the oil, lemon zest and vanilla extract
5
With the help of a spatula, incorporate the dry ingredients into the egg mixture until combined
6
Using a tablespoon, scoop up the dough making sure each scoop weighs exactly 20g. Then, lightly wet your hands and form even-sized balls of dough
7
Place the dough balls on a baking sheet covered with parchment paper and poke holes in the middle with the handle of a wooden spoon (humidify it regularly so that it doesn’t stick to the dough) to form a hole that is about 1 1/2 cm wide
8
Brush the top of each cookie with the egg wash and sprinkle with the extra sugar. Bake for 15 minutes or until the cookies are lightly golden
9
Allow to cool on a wire rack before serving