Corn flour cookies, olive oil, and orange

For... Oops! I forgot to count them! :-0

100 g Fioretto yellow cornflour

150 g T 45 wheat flour

75 g sugar

75 g olive oil

1 egg (50 g)

¹/₂ large Sicilian orange (or 1 medium-sized orange)

In a container, mix the 2 flours. Make a well in the center. Pour in the sugar.

Remove the zest from the orange. Squeeze the juice to obtain 45 ml.

In a small container, put the olive oil, egg, juice, and orange zest. Mix with a hand-diving mixer, "a giraffe," until you get some kind of "mayonnaise. You can also use a mini-robot mixer for this step.

Pour this mixture into the well. Mix to incorporate the sugar first and then the flours until you have a homogeneous dough. Do not overwork the dough. Form a ball, flatten, film and store in the refrigerator for ¹/₂ hour.

Preheat the oven to 170^oC.

Spread the dough to a thickness of ¹/₂ cm. Cut into 4 x 4 cm squares.

Arrange cookies on a baking sheet covered with baking paper.

Bake for 18 to 20 minutes. The edges should be lightly browned. Adapt baking time to cookie size.

Allow cooling on a wire rack.

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