Algerian lemon and olive oil cookies (Twabaa)

Preheat the oven to 180°C/gas mark 4

In a medium bowl, combine the flour, salt and baking powder. Set aside

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

While beating, gradually add the oil, lemon zest and vanilla extract

With the help of a spatula, incorporate the dry ingredients into the egg mixture until combined

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

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

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

Allow to cool on a wire rack before serving