Put the eggs, butter, sugar, sesame oil, yogurt, orange zest in a bowl and whisk with an electric mixer for 1-2 minutes until smooth and fluffy.
Change mixing implements to either the dough paddle or the dough hook attachment.
Continue mixing, gradually pouring in the flour until you form a supple dough that doesn’t stick to the hands.
Preheat the oven to 170°C.
Line the cookie sheet with parchment paper.
Form small balls of the cookie dough into whatever different shapes you wish and then place them on the baking pan, about two or three centimeters two apart.
In a bowl, use a fork to mix the egg with the milk and oil and then brush the cookies with the mixture.
Bake for about 15-20 minutes, until the cookies have puffed up a little and are golden brown.
Originally published in Gastronomos magazine.
- 100g strained yogurt
- 80ml sesame oil
- 80g butter, warmed to room temperature
- 2 eggs
- 2½ teaspoons baking powder
- the zest of 2 whole oranges
- 200g sugar
- 600g all-purpose flour
For the glaze:
- 1 egg
- 1 tablespoon milk
- 1 teaspoon olive oil