Spanish Cake Cookies Recipe

Crack the eggs into a large bowl, finely grate in the zest of 1/2 a lemon, avoiding the white pith, whisk together until light and frothy, about 1 to 2 minutes. Once the eggs are whisked, slowly add in the sugar while whisking continuously. Once all the sugar has been added, pour in the extra virgin olive oil and whisk until well mixed together. Add in the baking powder and sea salt. Start whisking continuously while slowly adding in the flour. If you see the mixture is getting too thick to mix with the whisk, you can swap out for a large wooden spoon or a spatula. Once all the flour has been added and you've ended up with a thick and creamy batter, the mixture is ready to go. If you see your mixture is to thin or runny, add in more flour. Either way, this batter is very forgiving if your measurements are not perfect. To start shaping the cookies, you can add spoonfuls of the batter onto a baking tray lined with parchment paper, about the size of a walnut and evenly spaced out. Or add the batter into a ziplock bag, cut off the tip and, like a piping bag, add the batter in the same method. Once again, about the size of a walnut and making sure each cookie is spaced out, as they will expand while baking. Put the baking tray into a preheated oven. Bake + broil option (bottom + top heat, similar to a convection oven) at 355°F/180°C. After 10 to 12 minutes and the cookies are golden brown and have a light crispy texture, remove from the oven, let them rest for a couple of minutes, enjoy! Notes: This recipe calls for all-purpose flour. You can also use whole wheat, gluten-free or even self-rising flour (just skip out the baking powder). Just use the exact same measurements and cooking times.