Olive oil shortbread
May 8, 2019
This recipe is adapted from an Italian vegetarian cookbook. They called it a crisp olive oil cake, which is it, but I'd say it would be more commonly known as a shortbread. The Italians don't cut the biscuit into shapes, they just break it off in pieces, but I decided to cut before baking using a pizza cutter. I like that you don't even need a bowl for this recipe, just work straight off your kitchen counter.
4 c flour
2 tsp baking powder
3/4 c sugar
finely grated zest of 1 lemon
1/4 c vermouth or marsala (or sherry or brandy)
1 c extra virgin olive oil
icing sugar to dust, optional
Preheat oven to 180C. In the middle of your work surface sift the flour and baking powder and mix in sugar. Make a well in the centre and put in zest, vermouth and olive oil. Gradually pull the flour into the wet ingredients and mix until you have a crumbly dough. Knead until well combined.
Press the dough into 1 or 2 pans. You don't need to grease or line the tins. Press as thinly as you can. Leave the dough as is or cut into desired shapes on the tray. Bake for around 20 min until biscuit is cooked through.
When completely cool you can dust with icing sugar if you wish.
Posted by Bake Club. Posted In : cookies
