Raspberry & Olive Oil Shortbread

Jason Wood

Jason Wood

21st March 2011
Jason Wood

Raspberry & Olive Oil Shortbread

A very light shortbread with a subtle olive oil and raspberry fragrance.


  • 250g plain flour
  • 90g unsalted butter, at room temperature
  • 100g extra virgin olive oil
  • 100g caster sugar
  • 2 free range egg yolks
  • 20g freeze dried raspberries crumbled (MSK is best)
  • Pinch of salt


1. Cream the sugar, butter, olive oil and salt until pale, add the egg yolks and beat for 30 seconds. Fold in the flour and raspberry crumble and blend for 20 seconds.
2. The dough can now be treated as you wish. For the best results place a ball of the dough onto an exopat mat and cover with cling film. Roll out to your desired thickness and then freeze until firm so that you can cut it to your required shape, freezing again before cooking.
3. Place your tray into a preheated the oven to 180°C and bake for 10-15 minutes depending on your oven, or until they are firm to the touch. Allow to cool slightly before removing from your tray.
Alternatively you can roll it up like a sausage in greaseproof then refrigerate until the dough has set. (About 2 hours) Cut the biscuits into 1/2 cm thick slices and place them on lined trays, space the biscuits with enough room as they do spread a bit. When they are cooked give a generous sprinkle of caster sugar.
Makes approximately 24 biscuits

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.