Olive oil shortbread with sea salt
Olive oil shortbread keeps better than the butter kind, has a soft crumb that almost dissolves on the tongue, and tastes — discreetly — of the oil you used. Which is exactly why you want a fruity, mild Arbequina here, not something peppery that would announce itself.
Ingredients
- 180ml Catalan Arbequina EVOO
- 100g caster sugar, plus extra to finish
- Zest of 1 lemon
- 1 tsp vanilla extract
- 280g plain flour
- ½ tsp fine sea salt
- Flaky sea salt, to finish
Method
- 01
Heat the oven to 170°C / 340°F. Line two trays with parchment.
- 02
In a bowl, whisk the Arbequina, sugar, lemon zest and vanilla until pale and slightly emulsified, about a minute.
- 03
Sift in the flour and fine salt. Stir with a spatula until it just comes together — do not overwork it. The dough will be soft.
- 04
Roll into walnut-sized balls. Place on the trays with space between, flatten each gently with the back of a spoon dipped in sugar.
- 05
Bake for 14-16 minutes, until pale gold at the edges and just set in the middle. They firm up as they cool.
- 06
While still warm, sprinkle with flaky salt. Cool on the tray for 10 minutes before lifting.