These super simple light, sweet and savory shortbread treats are made with olive oil instead of butter.
3 cups whole wheat flour
1¼ cups powdered sugar
(yields sweet shortbread, scale back to 1 cup or
just ¾ cup for a shortbread that is less sweet and more savory)
1 teaspoon fine grain sea salt salt
1 tablespoon chopped fresh rosemary
Zest of 2 lemons
1 cup We Olive Arbequina Extra Virgin Olive Oil, delicate and buttery
(for a shortbread with more character you can use an
extra virgin olive oil with a medium intensity flavor)
Preheat the oven to 325 degrees. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated.
Grease the bottom of a 9 x 9 pan and transfer the dough into the pan. Using your fingers, spread out the dough and flatten it into an even layer. Prick the surface of the dough all over with a fork (a diagonal pattern looks nice). Bake until the surface feels firm to the touch and is lightly golden around the edges, about 45 to 55 minutes. You don’t want to over cook it.
Remove from the oven and let the pan cool for 20 minutes (watch the clock, you don’t want it to get too cool, then cutting will crumble your slices) Using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows, pieces will be roughly 1 inch wide by 2½ inches long. Try to let the cookies cool before using a small spatula to remove them from the pan.
For the glaze-
1 c. Powdered sugar
2 Tbsp We Olive Arbequina Extra Virgin Olive Oil
1 tsp lemon juice
2-3 Tbsp water
Add the olive oil, lemon juice, and water to powdered sugar. Stir to combine. Add additional water until you reach the desired consistency. Top cookies with glaze and garnish with a sprig of rosemary or finely chopped nuts of your choice.
This recipe could be converted to Orange Shortbread by using We Olive Blood Orange Olive Oil, orange juice and orange zest!