Updated: Nov 10, 2020
I thought this melt-in-your-mouth, buttery (for lack of a better expression olive oil shortbread would go perfectly with some of my favourite raspberry jam. These decadent little olive oil shortbread sandwiches filled with raspberry jam were declared a winner by Archie and Rissie!
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
Your favourite raspberry jam.
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 making sure to cut out a hole in every second layer.
Place in oven and cook for 30 – 35 minutes.
Sandwich together with raspberry jam.
Keep in an air-tight container.