Olive Oil Shortbread

Recipe by: Miguel Maestre

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Ingredients

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Method

  1. Preheat oven to 175 degrees Celsius
  2. Line baking trays with non-stick baking paper
  3. Combine oil, sugar, flour and cinnamon in a bowl (or on bench) until dough is formed
  4. Roll dough out between 2 sheets of baking paper to 1cm thickness
  5. Remove top baking sheet and using cutters, cut out different shapes (hearts, diamonds, squares and circles)
  6. Transfer to prepared trays and brush with egg and sprinkle extra sugar. Bake at for 15-20 minutes or until golden brown
  7. Let stand to cool

Notes: Miguel’s cookie cutters are 5 cm wide. Different size cutters can be used to make more or less individual pieces of shortbread.

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