Ingredients for approximately 30 biscuits:
160 g flour
100 g rice flour
100 g sugar
0.5 g vanilla-flavoured salt
125 g light extra-virgin olive oil
25 g water
40 g egg yolks

Make a well on your pastry board with the sieved flour and rice flour. Put the sugar and a pinch of salt in the middle. Use a hand blender to mix the yolks with water, then pour the olive oil a little at a time until the mixture is clear and has a firm consistency. Pour it into the middle of the well and knead it with sugar. As the mixture becomes more even, add the flour until you have a uniform ball. Let the dough rest in the fridge for around 30 minutes, then roll it out on a worktop dusted with flour. Cut the biscuits from the dough and place them on baking paper, lightly brushed with olive oil. Bake the biscuits in a 175°C oven for 15 minutes, until they are golden. Leave them to cool for 5 minutes after taking them out of the oven. When you take them out, they will still seem soft, so let them cool on the tray for at least 5 minutes, then move them to a cooling rack to let them cool completely.