“These crumbly slices of shortbread make the perfect biscuit to accompany a hot cup of tea,” says food writer, cookery tutor and recipe developer Katy Beskow, author of Five Ingredient Vegan.
“There’s no need for rubbing in vegan butter here; extra virgin olive oil is an unexpected and quite excellent replacement.”
Lemon and olive oil shortbread
Equipment
- Large bowl
- Small, shallow baking tin
Ingredients
- 200 g plain flour
- 100 g icing sugar
- Zest of 1 unwaxed lemon finely grated
- Pinch of sea salt
- 80 ml good-quality extra virgin olive oil
Method
- Preheat the oven to 160°C/325°F/gas mark 3.
- Mix together the flour, icing sugar and lemon zest in a large bowl. Stir in the sea salt.
- Pour in the olive oil and stir to just combine, then use your hands to fully bring the mixture together. Don’t be tempted to add any additional olive oil – the mixture should come together when you squeeze it and crumble when you let go (that’s what will give it a short texture).
- Press into a small, shallow baking tin, using your hands to pack the mixture tightly, then lightly prick with a fork in straight lines down the length of the pressed mixture.
- Bake in the oven for 18–20 minutes until just starting to turn golden at the edges. Remove from the oven and allow to cool for 10 minutes before slicing into fingers with a sharp knife. Allow to fully cool before removing from the baking tin. Don’t allow the shortbread to become golden in the oven – shortbread should remain pale. Just like any biscuit, it will harden as it cools.
Nutrition
Five Ingredient Vegan by Katy Beskow is published by Quadrille. Photography Luke Albert.
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