Sugee Cookies Olive Oil Food

EVOO SUGAR COOKIES

Steps:

• Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
• Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
• Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
• Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

OLYMPIC OLIVE OIL COOKIES

Steps:

• Preheat oven to 375°F.
• In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.
• Cool.
• Add sugar, lemon juice, lemon and orange zest.
• Combine flour and cinnamon.
• Stir flour, 1 cup at a time, into oil mixture.
• Work dough with hands until smooth.
• Cover and let stand for 30 minutes.
• Roll dough out on lightly floured board to a thickness of 1/4 inch.
• Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.
• Decorate with almond slices, pressing so they adhere.
• Bake for 12 to 15 minutes, or until light brown.
• Sprinkle with cinnamon sugar and cool on racks.

SUGEE/SEMOLINA COOKIES

Steps:

• GREASE baking trays lightly with butter and preheat oven to 180 °C.
• Cream butter, sugar and essence until light.
• Sift in flour.
• Add in semolina and ground almonds to combine well into a dough.
• Pinch off pieces and roll into small balls and place on prepared trays.
• Press with a fork.
• Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
• Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
• Leave on the tray for 1 to 2 minutes.
• Remove onto a wire rock to cool.

OLIVE OIL APPLE CAKES

Steps:

• 1. Preheat oven to 350° F.
• 2. Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.
• 3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
• 4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
• 5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.

BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)

Steps:

• Wipe clean the aubergines.
• Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
• Once cool, squeeze very gently to get rid of the water.
• To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
• Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
• Stuff with the walnut mixture.
• Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
• Make sure the aubergines are submerged in oil.
• Keep refrigerated until rich flavour develops, for about a week before serving.
• This will keep for a month in a refrigerator.