PRESERVED LEMON OLIVE OIL COOKIES

These soft, almost squidgy cookies are fragrant with lemon and come with a pleasant savouriness from the olive oil. If you’re preparing dessert for people who don’t have a massive sweet tooth, then these are a good option. They’re what I make if I know we’re having quite a heavy meal and we’ll need something a bit lighter – although I have to point out they double up exceedingly well as ice-cream sandwiches.

Makes 12

150G CASTER SUGAR 60G LIGHT BROWN SUGAR 100ML EXTRA-VIRGIN OLIVE OIL

½ TSP VANILLA BEAN PASTE 1 EGG, PLUS 1 EGG YOLK

2 TBSP PRESERVED LEMON PEEL, FINELY CHOPPED 275G PLAIN FLOUR

½ TSP BICARBONATE OF SODA

1 Add both sugars, the olive oil and the vanilla bean paste to a bowl and mix to combine. Stir in the egg and egg yolk, followed by the preserved lemon peel.

2 Add the flour and bicarbonate of soda and stir until you have a thick dough. Cover and chill in the fridge for 2 hours or until firm.

3 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Line two baking trays with baking paper.

4 Roll the dough into 12 balls and spread them out across the two trays. Bake for 15-20 minutes until the edges are set and the middle is still a little soft. Let them cool completely before serving.

For a quick dessert, serve hot fudge peanut butter sauce with vanilla ice cream and chopped nuts