This recipe makes roughly twelve pieces of the most delicious, melt-in-your-mouth shortbread, which is pleasantly surprising considering there’s no butter or shortening.
1 cup all purpose flour
1/3 teaspoon salt
1/3 cup powdered sugar
1/3 cup olive oil
- Preheat oven to 350*F
- Put all the ingredients into a large bowl
- Knead with your hands until it forms into one clump of dough, for at least five minutes (this is shortbread, so it will be crumbly and slightly difficult to work with)
- Have a greased cookie sheet ready (I used silpat)
- Form the dough into a rectangular block with your hands, about two inches by 6 inches, on the cookie sheet
- Bake for about ten to fifteen minutes (do not touch the shortbread while it’s hot; I burned my finger [hot oil!])
- Let the shortbread cool for about ten minutes, then cut the shortbread into slices with a sharp knife, about one inch thick
- Let shortbread cool completely before serving, about a half hour
- Store in sealed container
Tip: This shortbread recipe does not do well for rolling and shaping, so I would suggest this recipe only be used for pieces. A shortbread recipe with butter is more likely to roll better.