Brown Sugar Espresso Shortbread
Not just for the holidays, these shortbread cookies make a delicious afternoon cookie - made with Olive+Hive Blood Orange Olive Oil and perfect for dunking into a cup of Earl Grey tea!
Time to Prepare
1-hr, 30-min
No. of Ingredients
11 Ingredients
No. of Servings
4 Servings
Ingredients:
¼ cup Brown sugar
½ cup Unsalted butter
⅓ cup Olive+Hive Butter Olive Oil
¼ cup Icing sugar
2 tbsp Brewed espresso room temperature
1 tsp Ground Cinnamon
½ tsp Ground Ginger
2 cups Flour
1 tsp Fleur de Sel
3 oz Dark chocolate finely chopped
2 tsp Olive+Hive Blood Orange Olive Oil
Preparation:
Beat together butter until fluffy with a hand mixer, for about 3-4 minutes. Mix together Olive+Hive Butter Olive Oil and espresso the alternatively mix in olive oil mixture and icing sugar into butter, ⅓ at a time ending with the icing sugar. Sift together flour, fleur de sel (or use thin sea salt flakes) and spices until well mixed then begin mixing into dough, stirring just till combined.
Gather dough into a ball and pat together. Divide dough into 3 and roll into firm logs. Wrap dough in plastic wrap and refrigerate for 30 minutes to firm dough.
Preheat oven to 375°F and line a baking sheet with parchment paper. Slice rolls into cookies about 1/2" thick and place 1" apart on prepared baking sheet. Dock cookies with a fork or toothpick evenly all over dough. Bake for 15-18 minutes, until dough firm in the centre. Cool cookies on baking sheet for 10 minutes before moving to a cooling rack.
While cookies cool, melt chopped chocolate in a microwave in 15 seconds increments, stirring in between until melted, or on the stove using a double boiler. Once chocolate is melted, stir in Olive+Hive Blood Orange Olive Oil until well mixed. Dip cookies into chocolate then set on a piece of parchment paper until set - can speed this up by refrigerating. Store in an airtight container.
Find more of Emily Lycopolus’ recipes in her cookbook, The Olive Oil & Vinegar Lover’s Cookbook, for sale in our store.
