I find it is amazing that in October, three months before Christmas, the big department stores are already selling all kind of gifts and stuff for the festive season. Most of the stores will not even wait until Halloween is out of the way!
A good proof of the consumerism society we live in…
When I was a little girl there weren’t too many Halloween celebrations in Spain. We would mainly celebrate the Catholic holiday of All Saints Day on November 1st by attending mass and going right after to bring flowers to my grandmother’s tomb at the cemetery.
We rarely disguised for Halloween in the school and most of the Halloween parties we heard about were taking place in American movies. But nowadays Halloween is quite a common holiday all around the world.
Do globalization and consumerism play a roll in this fact? For sure they do! For many countries, that only started celebrating Halloween around 20 years ago, it has been the wonderful marketing exploit they were looking for to make profit during the downtime before Christmas. Another proof of consumerism in our society…
What do you think about Halloween? Do you celebrate it? Has it always been a holiday for you in your country of origin?
I leave you thinking about your answer with this delicious gluten free olive oil tea biscuits with homemade strawberry, vanilla and pine nuts jam filling recipe. If you give it a try please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 100ml (3.4 fl oz) Extra virgin olive oil
- ⅓ Teaspoon salt
- ⅓ Teaspoon vanilla extract
- 100g Unrefined sugar
- 2 Free-range egg yolks
- 300g Oat flour
- 6 teaspoons of strawberry, vanilla & pine nuts jam
- Preheat the oven to 175 degrees C (350 degrees F).
- In a large bowl mix the extra virgin olive oil, the salt, the vanilla extract and the unrefined sugar and beat in the 2 egg yolks until combined.
- Add the oat flour and mix it all well until dough is formed. Using your hands knead gently and create two balls of dough.
- Place one of the balls of dough over baking paper and cover it with another piece of baking paper. Roll out the dough with the help of a rolling pin to the thickness of 1€ coin (approx. 0,5cm). Using a cookie cutter cut out as many biscuits as possible but keeping them slightly apart. Knead the trimmings back together and roll them out again using the same method with the baking paper. Repeat the same process with the other ball of dough.
- Once you have cut out all the biscuits just move the baking papers containing the biscuits to two baking trays. I like to work directly over the baking paper as it avoids the risk of breaking them when moving them to the baking tray.
- If you do not have a cookie cutter for designing circles in the biscuits, with the help of a sharp knife, just cut out small circles or the shapes you want on half of the biscuits.
- Bake the biscuits for 8 minutes at 175 degrees C (350 degrees F). Remove them from the oven very carefully, so that they don’t crack, and place them on a cooling rack to allow them to cool completely.
- Place a teaspoon of the strawberry jam onto the center of each of the biscuits that do not have a circle or other cut out, and sandwich them with each of the stamped out biscuits.