The mixed shortcrust oil cookies with jam and chocolate are simple, light, and fragrant cookies perfect for a genuine and healthy breakfast or a delicious snack.
The mixed oil shortcrust cookies without butter are also the perfect dessert accompanied by a good cup of tea, hot chocolate or vin santo!
They are decorated and enriched with jam, dark chocolate, and pistachio crumbs which make them more attractive and perfect also for packaging and gifting!
Close to Christmas, they are also the perfect gift for those who are lactose intolerant. With a single dough, you can make many cookies with many different shapes and decorate them with what you like best.
The dough is very simple and does not require resting in the fridge; you can flavor it to taste with orange, lemon, vanilla, or spiced with cinnamon, ginger, and cocoa powder.
For those who prefer, you can instead use the light shortcrust pastry with little butter.
TRY THESE LACTOSE-FREE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Mixed Shortcrust Oil Cookies with Jam and Chocolate
- 12 1/4 oz all-purpose flour
- 2 eggs (medium)
- 5 1/4 oz sugar
- 1/3 cup sunflower oil (or fruity olive oil)
- 1 tsp baking powder
- 1 lemon zest (or orange)
- 1/2 tsp vanilla extract
- 1 3/4 oz dark chocolate
- to taste mixed jam (orange, strawberry, raspberries)
- to taste pistachio crumbs
Tools
- 1 Bowl
- 1 Parchment paper
- 1 Baking tray
- 2 Cookie cutters
- 1 Oven
- 1 Piping syringe
Steps for Mixed Shortcrust Oil Cookies with Jam and Chocolate
Find the article for the olive oil shortcrust pastry for desserts on the blog.
In a bowl, beat the eggs well with the sugar, add the grated lemon or orange peel, then the oil in a thin stream (you can use a light fruity olive oil to avoid aftertastes or sunflower or corn oil), mix and then add the baking powder, vanilla, and gradually the flour. At first, use a whisk or a wooden spoon to mix the ingredients well, then when the dough becomes harder, move to a surface and work well with your hands until it becomes smooth and homogeneous.
Sprinkle a work surface with a bit of flour or use parchment paper, roll out the dough with the rolling pin to about 1/8-3/16 inches for single cookies or about 1/8 inch if you’re pairing them, then use cookie cutters to create shapes (round or star-shaped) you can buy the cutters here.
Cut with the cookie cutter as you like and as you make them, arrange them on a baking tray lined with parchment paper, spacing them a bit.
With the tip of a wooden spoon, make a slight indentation in the center to create a small base to fill with jam.
Fill each cookie with half a teaspoon of mixed jam or marmalade of the flavor you like best. I used orange and strawberry.
If you want paired cookies instead, just make the shapes, the closed base, and then the top cookie with a hole in the center, once out of the oven fill them afterwards.
Bake the cookies in a preheated oven at 356°F for about 12-15 minutes, depending on the power of your oven. As soon as they color, remove them and let them cool.
Melt the dark chocolate in a bain-marie or microwave for a few minutes, decorate the surface of each cookie with a syringe, sprinkle with the crumb, let the chocolate set, and once cold, the butter-free cookies with oil shortcrust are ready to be served on trays or served.SINGLE COOKIES
PAIRED COOKIES:
they can be filled with creams or jams and then paired and decorated with dark chocolate or powdered sugar.
Storage, Tips, and Variations
Filled cookies can be kept for about 1 week in a cookie tin, simple ones without filling even 2 weeks.
You can make and decorate the cookies based on your tastes, using the shapes and fillings you like best.
This article contains one or more affiliate links.
