"Farta-Rapazes" cookies



Extra virgin olive oil is often used in baking sweets, since it lends a subtle fruity flavor (olives are, after all, a fruit) that gives cakes and cookies an extra dimension. These cookies are also made with a combination of whole meal flour and reg…

lar flour, for a sturdier texture, and a bit of brandy, for even more grown up taste, and which would be most welcome when served with the cookies, for sipping (or dipping?).

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  • 3 eggs (organic)
  • 200 grams brown sugar
  • 1.5 deciliters skimmed milk
  • 0.75 deciliters virgin olive oil
  • 250 grams wheat flour (unleavened)
  • 300 grams whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 lemon
  • 1 glass brandy
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    1. Break the eggs into a bowl and add the sugar. Beat with an electric mixer until you get a white, creamy dough. Stirring constantly, add the milk and the olive oil. Add the sifted flour, baking powder, cinnamon and lemon zest.
    2. Add the brandy and stop beating.
    3. Line a baking sheet with parchment paper or grease it with butter and dust with flour.
    4. Place scoops of the dough on the baking sheet and bake in pre-heated oven at 375°F for 20 minutes.
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