Friday, April 03, 2020
Olive Oil Shortbread with Rosemary and Chocolate Chunks
I found this recipe in Smitten Kitchen Every Day (which I highly recommend). I bought both of Deb Perelman’s cookbooks with a gift card from my mother-in-law. I love those books, possibly because Deb Perelman (of Smitten Kitchen) is like me – a home cook, not a trained chef. This olive oil shortbread with rosemary and chocolate chunks called to me because these are all flavors that I enjoy. Bonus: the shortbread is lactose-free! I made it with white whole wheat flour instead of all-purpose flour and served it as an after-school snack, which was *very* well received by the kids. I loved them too!
1 1/2 cups (195 g.) all-purpose flour
1/2 cup (60 g.) powdered sugar
2 Tbsp. (25 g.) turbinado (raw) sugar, plus 1 tsp. (5 g.)
1/2 tsp. fine sea salt
1/2 cup mild olive oil
1 tsp. finely minced fresh rosemary leaves
1/2 cup semisweet chocolate (85 g.), chopped into small chunks
1 egg white, beaten until loose (optional)
Preheat the oven to 325° F.
In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and the salt. Add the olive oil and rosemary and stir to combine. Add the chocolate chunks and stir again. Gather the dough with your hands into one mass.
Roll out the dough to an 8- to 9-inch roundish slab between two sheets of parchment paper. Remove the top sheet and use the bottom to slide the cookie round onto the back of a large baking sheet.
If desired—it merely provides a little shine—brush the cookie with the egg white. Sprinkle with remaining 1 teaspoon turbinado sugar.
Bake for 20 to 25 minutes. Slide the cookie round carefully onto a cutting board while the cookie is still totally hot. Cut with a sharp, thin knife into desired shape(s). Let cool completely, then separate. (You could also use cookie cutters, but then then would be scrap dough to eat alongside the prettier shapes.)