80 g of olive oil
350 g of GALLO wholemeal flour
1 teaspoon of baking soda
2 egg yolks
150 g of honey
A pinch of salt
Beat the egg yolks with the honey and set aside.
In a different bowl, add the sifted flour, baking soda, salt and oil and whisk well until smooth and loose, without binding.
Add the beaten egg yolks and continue to whisk until you get an elastic and smooth dough.
Roll it into a cylinder of 8-10 cm in diameter, wrap it in plastic and let it rest in the fridge for a few hours (IMPORTANT).
Remove the plastic from the cylinder and roll out the dough to 3-4 mm in thickness.
Cut out the cookies with a pasta cutter. Collect the scraps and re-roll and cut out more cookies until you run out of dough.
Cover the trays with oven paper and spread out the cookies on top, leaving 1 cm between them.
Paint the cookies with a brush and some water and sprinkle the flax seeds on top. Gently push them down with your fingers to set them in.
Preheat the oven to 160ºC. Place the tray in the oven and bake until cookies are golden (about 15 minutes).