Name: Olive Oil and Jaffa Cookies
Ingredients: 115g plain flour; 30g cocoa powder; ½ tsp bicarbonate of soda; 60ml Lupi Extra Light Taste Olive Oil; 165g caster sugar; 1 egg; 2 tbsp honey; 150g Jaffas, roughly crushed*; Demerara sugar, to roll; Sea salt

Makes 24

115g plain flour

30g cocoa powder

½ tsp bicarbonate of soda

60ml Lupi Extra Light Taste Olive Oil

165g caster sugar

1 egg

2 tbsp honey

150g Jaffas, roughly crushed*

Demerara sugar, to roll

Sea salt

RECIPE INSTRUCTIONS

In a large bowl mix together flour, cocoa powder and bicarb. Add a pinch of sea salt.

In a separate bowl whisk together Lupi Extra Light Taste Olive Oil, caster sugar, egg and honey.

Add the wet ingredients to the flour mixture and mix well to combine. Add crushed Jaffas and mix through.

Scoop tablespoon-sized portions of the dough and roll into balls. Roll in the demerara sugar to coat then refrigerate the balls for 30 mins.

Preheat a fan forced oven to 160ºC. Line two large baking trays with baking paper and arrange the balls over the two sheets. Bake for 10-12 mins then allow cookies to cool completely (or as long as you can possibly resist!) on the trays before eating.

*the easiest way to crush Jaffas is to place them into a plastic bag and hit them with a mallet or heavy rolling pin.