• 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.

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