Nutrition Facts
Lemon and olive oil shortbread
Amount Per Serving
Calories 182
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 21mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon and olive oil shortbread
Perfect with a cup of tea
Servings: 10
Calories: 182kcal
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
Calories: 182kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Calcium: 3mg | Iron: 1mg