Recipe inspired by cookieandkate.com
- 2 cups plain white flour
- 1 cup wholemeal flour
- 1¼ cups icing sugar
- 1 teaspoon fine grain sea salt salt
- 1 tablespoon chopped fresh rosemary
- Zest of 2 unwaxed lemons
- 1 cup olive oil
Method
- Preheat the oven to 160 C. In a medium-sized mixing bowl, whisk together the flours, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated.
- Transfer the dough to a 9 by 9-inch tin. Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork. Bake until the surface feels firm to the touch and is lightly golden around the edges, about 45 to 55 minutes.
- Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 columns and 4 rows (or feel free to get creative - we like to slice ours into triangles). Let the cookies cool a bit, then use a small spatula to remove them from the pan and serve.