Olive Oil Shortbread with Dark Chocolate
Olive oil in place of butter, dipped halfway in dark chocolate, the Italian take on a classic shortbread.
Ingredients
Method
Heat the oven to 165°C.
Whisk the flour, powdered sugar, cane sugar and salt together. Add the olive oil and stir to combine, then gather the dough together with your hands.
Put the dough into a piping bag and use a wider tip, pipe straight onto a baking sheet lined with parchment.
Bake for 20 to 25 minutes.
While it's still hot, carefully slide the cookies on a cooling rack. Let cool completely before removing from the parchment.
Melt the chocolate with the coconut oil and dip half of each cooled cookie into it. Let set on a sheet of baking paper.
Alternatively you can roll out the dough between to sheets of parchment and then bake the whole cookie as one and cut it right after baking. While it's still hot, carefully slide the whole slab onto a cutting board and cut into your desired shapes. Classic is rectangles marked with a 4x2 grid of dots, like a petit beurre.