Santa Lucia biscuits

The easy-to-prepare classic shortbread biscuits that will please young and old alike!


  • 240_F_247082259_binNTeZjPlT4t5r9GdWXVlycTMQ2oUwF
    Flour 300 g
  • 240_F_242331781_qEIXpc4KTyv9a5Z91bjo0VurHIZuqyIX
    Sugar 150 g
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    Organic olive oil 80 g
  • 240_F_61266562_MBEkMw3fWWOGcBjIGrEXFmRSAvpudaNp
    Eggs 3 yolks
  • 240_F_76891328_ImgA2t2Bu0mSnAPAD3gEnpgEQ1owHnYQ
    Yeast 1 tsp
  • 240_F_61732774_COpwAwiiSXgnhKcsuFo0zSyqdRT5faii
    Vanilla seeds to taste
  • 240_F_69844423_sm7qQSIaHWTWbat6cM8XysKhdhgCUsvD
    Lemon peel to taste
  • 240_F_223713833_IVzWUhbC2t3WdN83GoNCPDjHmefthXoq
    Milk to taste
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    Salt 1 pinch


  • 1.

    Form a well on the work surface with the flour and baking powder already mixed together, add the sugar, flavourings, salt and organic extra virgin olive oil.
  • 2.

    Mix the oil with the sugar, then add the egg yolks and knead until a smooth, compact ball is obtained. If the dough is too firm, you can add a few tablespoons of milk to soften it.
  • 3.

    Line the dough with cling film, wrap it in a tea towel to keep it from getting airy, and let it rest in the fridge overnight.
  • 4.

    Lightly flour the work surface and roll out the shortcrust pastry with a rolling pin. Then with small moulds, cut out the biscuits and place them on the baking tray lined with baking paper and bake at 160° (in ventilated mode) for about 10 minutes.
  • 5.

    As soon as they are golden brown, bake the Santa Lucia shortbread.

P.S. Don’t forget to dust with icing sugar!

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