Salted Shortbread Cookies with Olive Oil. Great recipe for Salted Shortbread Cookies with Olive Oil. I created this recipe for my nephew, who has food allergies. At the time, I didn't know about Cookpad, so. These super fudgy salted olive oil brownies are simply heavenly! Made with cocoa, dark chocolate, and chocolate chips with a hint of earthiness from olive oil, they are rich, decadent, and chewy with a crackly crust topped with flaky sea salt.
All with just one bowl, one pan and naturally dairy-free!
Oat flour sounded like a good idea to me at first, since I could then share the cookies with my gluten-free friends.
My oat flour and olive oil shortbread was a mess of crumbs, though.
You can cook Salted Shortbread Cookies with Olive Oil using 5 ingredients and 16 steps. Here is how you cook that.
Ingredients of Salted Shortbread Cookies with Olive Oil
- Prepare 100 grams of Cake flour.
- Prepare 60 grams of White sugar.
- You need 50 ml of Extra virgin olive oil.
- It's 2 tbsp of Cornstarch.
- It's 1/2 tsp of Salt (rock salt if you have it).
Four batches of shortbread later, I have finalized my own shortbread recipe. It adds the perfect festive flavor flair to these cookies, making them a MUST HAVE at your holiday parties this year. Because I want to use high-quality ingredients, when choosing the oil for these cookies, I turn to Bari Olive Oil Co. Beat butter and sugar until very light and creamy.
Salted Shortbread Cookies with Olive Oil instructions
- ※ I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch..
- Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk..
- Pour the olive oil into the bowl in a swirling motion as if you are drawing circles..
- Using a rubber spatula, mix with a cutting motion until the oil and flour have combined and the mixture looks crumbly. If the dough won't come together when you squeeze it with your hands, add a little more olive oil..
- Put the crumbly dough into a plastic bag..
- Squeeze the bag briefly with your hands to bring the dough together..
- Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time)..
- Take the dough out and let it sit at room temperature for about 10 minutes (cold dough is hard to work with). Form into a 3cm cylinder and flatten the sides. Preheat the oven to 320F/160C..
- I use a milk carton to make a sort of "sushi mat" in order to form the dough. Press and squeeze firmly to shape the dough..
- Use a knife to cut the dough into 1cm pieces. I made square cookies, but you can make any shape you like..
- Bake in an oven preheated to 320°F/160°C for 10 minutes. Then turn the oven down to 302°F/150°C and bake for 5 more minutes. Be careful not to let the cookies brown..
- When little cracks appear on the surface of the cookies, they're done. They crumble easily, so let them cool before handling them..
- This is the olive oil I generally use. You can clearly taste the olive oil flavor in these shortbread cookies, so I recommend using a good quality olive oil..
- I use scissors to cut out a piece of milk carton and then fold it to use in shaping the dough. It's really easy and convenient and the cookies turn out beautifully..
- Shortbread will keep for a while, but the special flavor of the olive oil will not last long, so eat these up as soon as possible..
- I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch..
Add sifted flours and mix gently but thoroughly by hand. If you like the taste of olive oil (*raises own hand*) use a nice, potent, high-quality extra virgin olive oil for this cookie recipe. A bitter olive oil will produce a bitter cookie, so make sure you like the olive oil you're using (dip a piece of bread into it and give it a taste if you aren't sure!) The olive oil flavor is pretty mellow. For lemon icing, stir ingredients in a bowl until smooth and combined. Olive oil shortbreads will keep for up to a week stored in an airtight container.