
Lara Flanagan
Olive Oil Shortbread
This shortbread is an absolute winner! It is melt-in-your-mouth, buttery (for lack of a better expression), and completely moreish. It is also super easy to make and uses pretty basic ingredients. An absolute winner with the festive season approaching. I dusted these little morsels with cinnamon sugar but they are also lovely plain.

Olive Oil Shortbread
2 ½ cups plain flour
2/3 cup olive oil – partially frozen
½ cup caster sugar
4 – 8 tablespoons iced water
1 tablespoon apple cider vinegar
Put all ingredients except water in the food processor.
Process all ingredients into a biscuity crumb.
Add water 1 tablespoon at a time until biscuit dough comes together in a ball.
Take out of the food processor and lightly knead.
Cut into 4 balls, wrap in cling film, and place in the fridge for 30 minutes.
After 30 minutes, pre-heat oven to 180 degrees Celsius.
Prepare two trays with baking paper.
Roll out one dough ball at a time.
Make sure the dough is at least 4mm thick.
Cut out your favourite shapes using a biscuit cutter.
Place in oven and cook for 30 – 35 minutes.
Keep in an air-tight container.