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Crunchy, flavourful shortbread with chocolate chunks, olive oil and fresh rosemary!

Rosemary Olive Oil Shortbread (Eggless)

Crunchy, flavourful shortbread with chocolate chunks, olive oil and fresh rosemary!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 25 pieces (approx.)
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Ingredients
  

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup caster sugar
  • 1/2 tsp salt
  • 1/2 cup light/mild olive oil
  • 1 tsp finely chopped fresh rosemary leaves
  • 85 gms dark chocolate, chopped into small, even pieces
  • 1 tbsp cream mixed with 1 tsp water to brush on top, optional

Instructions

  • Preheat the oven to 160 C. Keep a silicone baking mat ready on the counter to roll out the dough and slide it directly onto a baking tray, otherwise use baking paper.
  • In a mixing bowl, combine the flour, sugar and salt. Add the olive oil and rosemary and mix. Fold in the chocolate chunks and use a silicone spatula to bring the dough together.
  • The dough will be crumbly, so use your hands to make one large mass of dough and press it gently so that it holds. The warmth of your hands will help, but the dough does remain a bit crumbly as shortbread usually does.
  • Place the dough on the silicone mat and pat into a disc, then place a large piece of baking paper on top of it and roll out into a roughly 8" circle. If this is easier without the paper on top, that's fine too.
  • Brush the cream and water mixture on top, then sprinkle on some granulated sugar if you like.
  • Slide onto the baking tray and bake for 20 to 25 minutes until browned on top. Turn the oven to the broil setting for a little extra colour if you like.
  • Cut into pieces immediately using a long, thin knife. I used my bread knife. Allow to cool completely, then separate the pieces. Store in an airtight tin at room temperature and enjoy!

Notes

*Original recipe from Smitten Kitchen Every Day