- Preparation: 15min
- Cooking Time: 25min
- Serves: 24 pieces
Why is Extra Virgin Olive Oil good for you ?
If your doctor asks that you cut-back on saturated fats ie. BUTTER, it’s not all doom and gloom.
Believe it or not, there is an alternative fat which tastes just as good and can also make your baked goods taste delicious. What’s the catch ? None. Although… It’s does not mean you can consume it in copious amount.
Extra Virgin Olive Oil (EVOO) is a monounsaturated fats, with antioxidants and minor compounds which can combat diseases by improving the body’s immune system. No other monounsaturated fats has these properties.
Many scientific studies have suggested that EVOO can reduce the risks of heart disease, together by adopting a Mediterranean diet could provide protection against cancer, arthritis and diabetes.
Recent studies also show that consumption of EVOO protects memory and learning ability and reduces the formation of amyloid-beta plaques and neurofibrillary tangles in the brain – classic markers of Alzheimer’s disease.
At Cape Schanck Olive Estate we seek to provide our community with a delicious tasting and healthy alternative – even for the skeptics who believe life without butter can’t be good.
With permission from Deb Perelman, we share from her cookbook “Smitten Kitchen Every Day”, her delightful Shortbread recipe which celebrates Extra Virgin Olive Oil.
This shortbread is just as addictive (caution portion control required)!
A “one-bowler “ to make, with no gadgets required – other than the oven.
– Sui Tham (Mother, Wife, Farmer, Olive Oil Producer)
Step 1. Preheat the oven to 150 deg 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.
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.