Stir in a bowl the sugar with the extra virgin olive oil and the mead. Add the chopped dried figs, then mix in with a wooden spoon the flour sifted with baking powder.

Let the dough rest for about ten minutes.

Preheat oven to 180°C and line a baking sheet with parchment paper.

Using your hands, shape the dough into walnut-size balls, then press them gently to flatten.

Coat the cookies with sugar to make them crisp once baked.

Space them evenly on the baking sheet and bake for 15 minutes until golden but still soft in the centre.

Cool completely on the pan on a wire rack them from the oven and let cool in the pan.

They keep well for a few days in a tin box.