Rosaoliva biscuits with rose petal jam

Image for Rosaoliva biscuits with rose petal jam


  • 180 gr/6,4 oz plain flour
  • 1 egg
  • 50 ml/1,75 oz RosaOliva oil
  • 50 gr/1,75 oz cane sugar
  • 6 gr/0,2 oz raising agent
  • Rose petal jam


Mix the flour, raising agent, egg, sugar and RosaOliva oil in a bowl. Knead and make sure all the ingredients are well amalgamated.

Roll out the pastry and cut into shapes, place on a baking tray and cook for 15 minutes at 180°C.

Once the biscuits are cool sandwich together with rose jam and dust with icing sugar.

Ricetta di Francesca Zennaro.