Salted Shortbread Cookies with Olive Oil
Salted Shortbread Cookies with Olive Oil

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, salted shortbread cookies with olive oil. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Salted Shortbread Cookies with Olive Oil is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Salted Shortbread Cookies with Olive Oil is something that I have loved my whole life.

Light and crisp, sweet and savory shortbread made with olive oil instead of butter. I thought that since I'm making this shortbread my own, I'd try it with olive oil. The landscape of butter-free cookies is usually filled with stories of compromise.

To begin with this recipe, we have to first prepare a few components. You can have salted shortbread cookies with olive oil using 5 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Salted Shortbread Cookies with Olive Oil:
  1. Make ready 100 grams Cake flour
  2. Make ready 60 grams White sugar
  3. Take 50 ml Extra virgin olive oil
  4. Make ready 2 tbsp Cornstarch
  5. Make ready 1/2 tsp Salt (rock salt if you have it)

But I had never tried a shortbread with olive oil, and given that butter is such an important element of traditional shortbread, I was unsure whether it would work. But I wanted to try a new challenge for a little project with Bob's Red Mill and California Olive Ranch, who teamed up to promote baking with. Shortbreads are MADE by their buttery taste. If you want to use oil, skip shortbreads and make a vegan chocolate chip or gingerbread cookie.

Instructions to make Salted Shortbread Cookies with Olive Oil:
  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.

As the cookies bake, they firm up. the butter melts, and leaves those little holes throughout the shortbread that give it that wonderful texture that melts in. Hence the basic assumption: never replace the butter What you get, though, is a semi-solid fat, suitable for many recipes such as pastry and shortbread, but not to be used for puff pastry. Olive oil gives a crisp, crunchy texture to these decadent dark chocolate cookies, while a sprinkle of sea salt adds a sophisticated savoury edge. Beat the oil, sugars and egg until smooth, then stir in the melted chocolate. Buttery shortbread thumbprint cookie recipe with a rich and creamy dulce de leche filling.

So that’s going to wrap this up for this exceptional food salted shortbread cookies with olive oil recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!