Lavender Shortbread - Variation with Olive Oil (recipe courtesy of Bill Briwa)

David Priestley

Tags Vegetarian

8 3/8 oz Butter
7 1/8 oz Olive Oil 
1/2 oz Water
7.5 oz Sugar
2 tsp Lavender, ground fine
1.75 tsp Salt
2 ea. Orange Zest
1 lb 1oz. Cake Flour
2 oz. Rice Flour

Mix the butter until just smooth then add the water and the olive oil.  Stir in the sugar and flavorings until homogeneous and then add the flours and mix until smooth.  Place the bowl in the refrigerator until firm.  Shape into rectangular bars 1"x1"x18", wrap and freeze (takes about 20-30 minutes)

Preheat the oven to 325 F.  Cut the bars into 1/4" slices and place flat onto a greased sheet pan.  Bake at 325 F until lightly golden and crisp (about 20 minutes).  Cool before serving.  

These are best eaten the same day they are made.  
Any unused bars of cookie dough can be left in the freezer wrapped for several weeks.


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