Recipe of Perfect Salted Shortbread Cookies with Olive Oil

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, How to Make Super Quick Homemade Salted Shortbread Cookies with Olive Oil. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Let us face it, cooking is not just a top priority from the lifestyles of every person, woman, or child on the planet. In actuality, way too individuals have made learning to cook a priority within their lives. This usually means that people often rely on convenience foods and boxed blends instead of taking your time and time to prepare healthy meals for the families and our own personal enjoyment.

The same is true for lunches once we often add to a can of soup or even box of macaroni and cheese or any other such product rather than putting our creative efforts into creating a quick and easy yet delicious lunch. You may notice many ideas in this article and the hope is that these thoughts won't only allow you to get off to a excellent beginning for ending the lunch R-UT all of us look for ourselves in at any time or another but also to use new things all on your own.

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Many things affect the quality of taste from Salted Shortbread Cookies with Olive Oil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Shortbread Cookies with Olive Oil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salted Shortbread Cookies with Olive Oil is 17 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Salted Shortbread Cookies with Olive Oil using 5 ingredients and 16 steps. Here is how you can achieve that.

I created this recipe for my nephew, who has food allergies. With a lot of trial and error, I tried to imitate the taste of the shortbread sold at a Japanese confectionery shop in my hometown. At the time, I didn't know about Cookpad, so I had to experiment a lot.

These shortbread cookies should be light-colored, so please adjust the cooking time and temperature according to your oven to make sure they don't burn. Definitely try to use extra virgin olive oil. The flavor will make you feel like olive oil is a kind of juice. Recipe by Barumako

Ingredients and spices that need to be Get to make Salted Shortbread Cookies with Olive Oil:

1. 100 grams Cake flour
2. 60 grams White sugar
3. 50 ml Extra virgin olive oil
4. 2 tbsp Cornstarch
5. 1/2 tsp Salt (rock salt if you have it)

Instructions to make Salted Shortbread Cookies with Olive Oil

1. ※ I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.
2. Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk.
3. Pour the olive oil into the bowl in a swirling motion as if you are drawing circles.
4. Using a rubber spatula, mix with a cutting motion until the oil and flour have combined and the mixture looks crumbly. If the dough won't come together when you squeeze it with your hands, add a little more olive oil.
5. Put the crumbly dough into a plastic bag.
6. Squeeze the bag briefly with your hands to bring the dough together.
7. Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time).
8. Take the dough out and let it sit at room temperature for about 10 minutes (cold dough is hard to work with). Form into a 3cm cylinder and flatten the sides. Preheat the oven to 320F/160C.
9. I use a milk carton to make a sort of "sushi mat" in order to form the dough. Press and squeeze firmly to shape the dough.
10. Use a knife to cut the dough into 1cm pieces. I made square cookies, but you can make any shape you like.
11. Bake in an oven preheated to 320°F/160°C for 10 minutes. Then turn the oven down to 302°F/150°C and bake for 5 more minutes. Be careful not to let the cookies brown.
12. When little cracks appear on the surface of the cookies, they're done. They crumble easily, so let them cool before handling them.
13. This is the olive oil I generally use. You can clearly taste the olive oil flavor in these shortbread cookies, so I recommend using a good quality olive oil.
14. I use scissors to cut out a piece of milk carton and then fold it to use in shaping the dough. It's really easy and convenient and the cookies turn out beautifully.
15. Shortbread will keep for a while, but the special flavor of the olive oil will not last long, so eat these up as soon as possible.
16. I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.

While that is in no way the end all be all guide to cooking quick and easy lunches it is good food for thought. The expectation is that this will get your own creative juices flowing so that you may prepare excellent lunches for the family without having to complete too much heavy cooking from the approach.

So that's going to wrap this up for this exceptional food Simple Way to Prepare Award-winning Salted Shortbread Cookies with Olive Oil. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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