Raspberry & Olive Oil Shortbread

Jason Wood

Jason Wood

21st March 2011

Raspberry & Olive Oil Shortbread

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

Ingredients

  • 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

Method

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

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