2/3 cup Soya Canola Oil (190 ml)
1 cup caster sugar (200 g)
2 eggs (100 g)
4 cups wheat flour (480 g)
Zest of a Bahia orange
½ cup chopped whole shelled almonds (120 g)
Dough: In a bowl mix the Soya Canola Oil, caster sugar and egg. Add the wheat flour and knead until a homogeneous dough is achieved. Add the orange zest and finely chopped almonds.
Place the dough on the plastic wrap, roll it up like a salami and put it in the fridge for 30 minutes.
The dough is then rolled up like a salami and put it in the fridge for 30 minutes.
Finishing: On a board, cut the cookies 1 cm thick, arrange on the baking sheet, removing the plastic wrap. Bake in a preheated oven at 160°C for about 7 minutes or until golden brown.
Variation: if desired, add a pinch of salt and ¼ teaspoon of vanilla essence to the dough. For other flavors you can use ½ teaspoon of cinnamon powder with ¼ cup of chopped walnuts or ¼ cup of pistachios with ¼ cup of drained cherries. You can also dip half the cookie in chocolate or icing for extra flavor.
