300g superfine 00 flour
80g Vù extravirgin olive oil
40g unsweetened cocoa powder
100g plain chocolate drops
1 sachet baking powder
Milk as required
Vùlture Vù olive oil has been revisited by The Silver Spoon in an original, tasty and easy-to-make recipe. Chocolate and hazelnut cookies are given a standout touch with the hint of almond in Vù olive oil.
Sift the flour, baking powder and cocoa powder together then add the sugar and roughly chopped hazelnuts. Add the olive oil and chocolate drops then stir together into a grainy dough.
Keep stirring while adding the milk. Roll the dough out to a thickness of 1.5cm then cut out biscuits using a round cookie cutter.
Lay the biscuits out on a baking sheet lined with greaseproof paper, leaving enough space between them, and bake at 170° for approx. 15 minutes.