Rosemary Lemon Olive Oil Shortbread
A sweet-salty-savory delight
Ingredients
- 210 g all-purpose flour
- 60 g powdered sugar
- ½ tbsp fresh minced rosemary
- zest of two lemons
- 1 tsp salt
- 120 ml extra-virgin olive oil
Instructions
- Sift together the flour and powdered sugar. You don't want any lumps.
- Stir in the minced rosemary, lemon zest, and salt.
- Add the olive oil and stir until just combined. The mixture should be crumbly and should hold together when pinched. I find a fork works better than a spoon here.
- Line a square baking pan with baking paper and then pat the dough into the lined pan.
- Place in a preheated 180 c oven and bake for 30 minutes or until the top just begins to brown.
- Let cool for 10 minutes and then slice while still warm. Let cool completely before eating.