With hijiki! Baby Olive Oil Cookies 👶

“Is it okay to use olive oil for babies?” We often hear this question.

The answer is, of course!

From around 6 months after birth, add 2-3 drops of EVOO to formula milk or baby food.

Olive oil contains fatty acids that are very important for bones and brain during development. It is especially rich in oleic acid, which is said to be effective in improving digestive function and preventing allergies, allowing babies with immature digestive systems to absorb sufficient nutrients without burden.

In Mediterranean regions such as Greece, Spain, and Italy, olive oil has long been used in baby food and toddler food.

This time, we will also add nutrient-rich hijiki seaweed and introduce olive oil cookies packed with nutrients!

<Ingredients>
Cake flour: 100g
Hijiki seaweed: 5-10g
Sugar: 30g (optional)
Laconiko Extra Virgin Olive Oil: 3 tablespoons
Egg: 1/2

Mix the sugar and Laconiko Extra Virgin Olive Oil well, then add the cake flour and rehydrated hijiki seaweed and mix even more thoroughly.

Once the dough is ready, wrap it in plastic and let it rest in the refrigerator for 1 hour. While the oven preheats to 180°C, shape the dough as desired and arrange it on a baking sheet. Bake for 20 minutes and it's done! These are crispy cookies with a lovely olive oil aroma.