Recipe: Yummy Salted Shortbread Cookies with Olive Oil

Salted Shortbread Cookies with Olive Oil. In a large bowl, sift together the flour and cornstarch with a pinch of salt. In a stand mixer or by hand, mix together the sugar and olive oil. It will be just a sandy liquid mixture.

Use a spatula to fold in olives. Either by hand, or with an electric mixer, beat the butter in a large bowl until light and billowy. Add the sugar, and stir until it is incorporated, then drizzle with the olive oil and stir until combined. You can cook Salted Shortbread Cookies with Olive Oil using 5 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Salted Shortbread Cookies with Olive Oil

1. You need 100 grams of Cake flour.
2. Prepare 60 grams of White sugar.
3. Prepare 50 ml of Extra virgin olive oil.
4. You need 2 tbsp of Cornstarch.
5. You need 1/2 tsp of Salt (rock salt if you have it).

Use a wooden spoon to stir in the flour by hand just until the dough is smooth. Whisk in the vanilla and olive oil. The dough will be sandy and quite crumbly. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest.

Salted Shortbread Cookies with Olive Oil step by step

1. ※ I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch..
2. Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk..
3. Pour the olive oil into the bowl in a swirling motion as if you are drawing circles..
4. 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..
5. Put the crumbly dough into a plastic bag..
6. Squeeze the bag briefly with your hands to bring the dough together..
7. Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time)..
8. 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..
9. 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..
10. Use a knife to cut the dough into 1cm pieces. I made square cookies, but you can make any shape you like..
11. 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..
12. When little cracks appear on the surface of the cookies, they're done. They crumble easily, so let them cool before handling them..
13. 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..
14. 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..
15. 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..
16. I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch..

Pour in the olive oil and stir until all of the dry mixture is incorporated. Instructions In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt and beat until a dough forms - it should be the consistency of a thick brownie batter. Line two rimmed baking sheets with parchment paper.