- [Remember to grease and flour a baking sheet beforehand. Oven works at 180 °C]
- Put 400 gr/14 oz self-rising flour in a bowl with a hole in the middle.
- Add 50 gr/1.7 oz sugar in a circle around the hole. Add an egg, 100 ml/3.4 Am. liq. oz sunflower oil and a teaspoon of vanilla extract in the hole.
- Mix it all, adding warm water until you get a non-sticky, uniform dough that doesn’t crumble in your hands. Remember you’ll have to be able to spread it.
- Cut into 2 or 4 pieces, depending on the size of your working area. Let rest.
- Prepare the filling. Mix all the filling’s ingredients (2 tablespoons cinnamon powder, 5 tablespoons sugar, 6-7 tablespoons sunflower oil) in a mug. Mix with a spoon.
- Spread the dough in the shape of a rectangle in a floured surface.
- Spread the filling over all the surface of the dough. Roll it from the longest sides if you want more cookies; roll it from the shortest if you want more spins.
- Cut the roll in little cookie-sized cillinders (one inch?)
- Put in the greased and floured baking sheet and in the oven for around 15 minutes. Check them just in case, and don’t be afraid to leave them a bit more if they aren’t ready yet.
- Note 1: Baking time may vary. My oven is old and quirky.
- Note 2: If the filling is too thick, add oil. If it's too liquid, add sugar.
jul 20 2020 ∞
jul 20 2020 +
