EVOO Shortbread

Step 1

Preheat the oven to 150°C. Line a 32x22cm pan with Baking Paper.

Step 2

Put dry ingredients in a large mixing bowl. Whisk together.

Step 3

Add EVOO, stir to combine.

Step 4

Add Chocolate Chips, stir again.

Step 5

Gather the dough with your hands into one mass and spread it onto a baking pan. Dough will be soft.

Step 6

Sprinkle with remaining 1 teaspoon coarse Sugar. Bake for 20 to 25 minutes. Slide the Shortbread carefully onto a cutting board while the shortbread is still totally hot. Cut with a sharp, thin knife into desired shape(s). Cool completely, then separate and serve.

Step

Note:

1️.  1x Egg White, beaten until loose  (optional) for brushing dough to provide a little shine.

2️. This dough keeps well in the freezer. Baked Shortbread keeps for 2 weeks in an airtight tin at room temperature.