Oregano Shortbread
The thinner you roll the dough, the crispier these will be
Makes enough for: 1 batch shortbread
Ingredients
- 180 g flour, sifted
- 70 g salted butter, cubed
- 1 egg, lightly beaten
- 45 mls olive oil
- 5 sprigs oregano, leaves picked
Method
- Place the flour and butter into a mixing bowl and rub the butter into the flour until it resembles bread crumbs
- Place the egg and olive oil into a small mixing bowl and whisk to combine
- Pour into the flour and use a knife to mix it in until a dough starts to form
- Bring the dough together by hand then tip out onto cling film
- Roll into a ball, wrap in the cling film and set aside to rest for an hour
- Roll the dough out between two sheets of baking paper, to 4mm thick then refrigerate for 10 minutes
- Cut 5cm rounds out of the dough and place onto a baking tray, rerolling the dough as necessary until it is all used up
- Place three leaves on each round and then cover the tray with cling film
- Refrigerate while you heat the oven to 190° Celsius
- Remove the baking tray from the fridge and place into the oven for 15 minutes to bake
- Remove from the oven and transfer the shortbreads to a wire rack to cool completely