Portion/Yield:Makes about 24 biscuits
This is one of Mr P’s experiments that turned out amazingly well. He experimented with making shortbread using both butter and olive oil, the taste is brilliant if you use a very good quality extra virgin olive oil. These biscuits are very short and fairly fragile. I do recommend to rest and chill the dough well, he has left it over night however two hours should be sufficient if you are in a hurry.
Mr P added freeze dried raspberry nibs and fresh thyme. The freeze dried raspberries is available form most quality supermarkets or delicatessens, there are also plenty online stores that sells this ingredient.
Ingredients & Method
- 100g caster sugar
- Pinch of salt
- 150g unsalted butter, at room temperature
- 40g extra virgin olive oil
- 2 medium free -range egg yolks
- Zest and juice of one lemon
- 250g plain flour
- 1tsp chopped fresh thyme
- 10g freeze dried raspberry crumb
Place the sugar, salt, butter and olive oil in a food processor or use a Thermomix, blend for 30 seconds. Add the egg yolks and lemon juice, cream for 30 seconds. Add the flour and blend for 20 seconds.
Add the lemon zest, raspberry crumb and chopped thyme and pulse blend a couple of times.
Preheat the oven to 180°C and line two baking sheets with parchment paper.
Cut the biscuits into 1 cm thick slices and place them on the lined trays, space the biscuits with enough room as they do spread a bit.
Bake the biscuits in the preheated oven for 12 – 14 minutes. Once they are cooked heavily dust the biscuits with caster sugar and let them cool for 5 minutes before your gently transfer them to a cooling rack to cool completely.