• 2.64 oz. of extra virgin olive oil from Spain
• 3.52 oz. of sugar
• 0.7 oz. vanilla sugar
• 0.88 oz. of milk
• 8.8 o oz. of wheat flour
• 0.35 oz. yeast
• 1 egg
• 1 tablespoon ground cinnamon
• 2 lemons (its zest)
• Pinch of salt
• Colored fondant
• Licorice wheels
• cookie cutters
1. Put the milk, the extra virgin olive oil from Spain, the normal sugar and vanilla, the cinnamon, the lemon zest, the pinch of salt and the egg in a bowl.
2. Beat all the ingredients until they are perfectly integrated and the sugar grains are practically dissolved. From here the little ones can continue alone, always under your supervision. Over the dough composed of milk, sugar oil, vanilla, cinnamon, lemon zest, salt and egg, pour the flour mixed with the yeast and add until it is integrated. Once integrated, add the rest of the flour+yeast and you will notice that the dough gets hard, so it will be better to have a spatula to help finish integrating all the ingredients.
3. If the dough sticks to their hands, add a little more flour, but with great caution, because if you exceed the amount it will be hard.
4. When your cookie dough is ready wrap it in paper towel and left to rest for 20 minutes in the refrigerator.
5. Preheat the oven to 356Fº
6. Sprinkle flour on the work table and spread the dough with the help of a rolling pin.
7. Now to cut. Remove the excess dough and spread again to cut again and bake for 10 minutes at 356º and this will be the wonderful result. The aroma it gives off is simply delicious. Once done take the left-over dough you cut from the other cookies and make more shapes.
8. Once cool, spread the fondant, cut and for it to stick to the cookie use a little water.
9. Now put imagination to work and that each one decorates their cookie with the colors and shapes they like best. The strips can be made with fondant or licorice.