Cranberry & Orange Shortbread

Baking with olive oil often gives a slightly crumblier result, so for this flavoursome shortbread recipe we bake the marked shortbread as a whole and cut and cool it in the baking tin. This gives the baked biscuit time to firm up before handling.

INGREDIENTS

230g plain flour

120g rice flour

120g icing sugar

Pinch sea salt

½ cup dried cranberries

1 tsp finely grated orange zest

150ml GSG extra virgin olive oil

METHOD

Preheat the oven to 150°C (fan-forced). Line an 18 x 28 cm lamington tray with baking paper (allowing for overhang).

Sift the flour, rice flour, icing sugar, and salt into a medium-large mixing bowl.

Mix the dried cranberries and orange zest through the dry ingredients, then add the olive oil.

Mix with a wooden spoon until the dough just comes together. It might appear crumbly at first but keep mixing until it forms a soft dough. If it’s too dry, add a teaspoon of olive oil at a time until it binds.

Tip the dough straight into the prepared baking tin and press out to form an even layer. With the tip of a sharp knife, gently score lines in the dough. Prick with a fork.

Bake in the preheated oven for 20-30minutes or until the edges are just starting to turn light golden.

Remove from the oven and allow to cool in the baking tray for 5 minutes, then re-cut the lines carefully with the sharp knife and leave shortbread to cool in the baking tray.

When shortbread has cooled completely, lift pieces from the baking tray and store in an airtight container for up to a week.

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