EVOO Shortbread

  • Preparation: 15min
  • Cooking Time: 25min
  • Serves: 24 pieces


Dry Ingredients

– 195g All-Purpose Flour

– 60g Icing Sugar

– 25g Raw Sugar (plus extra for dusting – 1 teaspoon)

– ½ teaspoon fine Sea Salt

– 1 teaspoon finely minced fresh Rosemary leaves

Wet Ingredients

– 120mL Leccino or Frantoio Extra Virgin Olive Oil

– 85g Dark Chocolate Chips


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.



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.