Lemon Rosemary Olive Oil Shortbread is an easy recipe that is suitable for anytime dessert.
You should take care to have patience and work very nicely with the recipe to get the best results.
Ingredients
- 3 Cups White Whole Wheat Flour
- 1.25 Cups Powdered Sugar (yields sweet shortbread, scale back to 1 cup or just ¾ cup for less sweet/more savory cookies)
- 1 Teaspoon Fine Grain Sea Salt
- 1 Tablespoon Fresh Rosemary Chopped
- 2 Lemons Zest only
- 1 Cup EKiN Extra Virgin Olive Oil
Servings: Servings
Instructions
- Preheat the oven to 325 degrees Fahrenheit. 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.
- Transfer the dough to a 9 by 9-inch baker (my porcelain one didn't require greasing, but you might want to grease your pan first to be safe). Use your fingers to squish the dough 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 (keep an eye on it), about 45 to 55 minutes.
- Remove from oven and let the pan cool for 20 minutes (no sooner and no later!). Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2½ inches long). Try to let the cookies cool some more before using a small spatula to remove them from the pan, or serve them directly from the pan.
Recipe Notes
ZEST : Use a fine grater to remove the peel. To zest with the Microplane, just rub the lemon in one direction against the little blades. Turn the lemon as you go so you remove only the yellow part. Vegetable Peeler or Knife – If you do not have a zester or grater, use a vegetable peeler or a small, sharp knife.
- Yields about 32 cookies.
- I think a gluten-free flour blend would work well here. If you want to try using oat flour, you'll need to use at least 3½ cups (or more) since oat flour weighs less by volume than whole wheat flour.
- *Make your own powdered sugar: pour 1 cup sugar into a blender or food processor and blend until fine and fluffy. I used fine grain organic cane sugar.
- Recipe updated : Temperature reduced by 25 degrees and baking time extended to reduce browning of the olive oil. Many, many apologies to anyone whose shortbread got too toasty around the edges. 350 degrees works great if you chill the dough before baking, but 325 is best for room temperature dough.
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