Olive oil shortbreads

MAKES 20-22 // PREP TIME 10 MINS // COOK 25 MINS (PLUS CHILLING, COOLING, SETTING)

“These rustic shortbread biscuits drizzled with lemon icing really pop with the addition of the lemon thyme,” says Koludrovic. “A fruity olive oil, something with a citrusy punch and preferably one from Puglia, complements the savoury, oaty flavour of wholemeal flour. Make a double batch – ice half for the kids and keep the rest plain for the adults.” Pictured p161.

180 gm plain flour

170 gm wholemeal flour

110 gm raw caster sugar

1 tsp lemon thyme, plus extra to serve

130 gm butter, at room temperature

90 ml olive oil

2 egg yolks

LEMON ICING

2 tbsp lemon juice

Finely grated rind of 1 lemon

200 gm pure icing sugar, sifted

1 Combine flours, sugar, lemon thyme and ¼ tsp flaked sea salt in a bowl. Rub in butter with your fingertips until it resembles coarse breadcrumbs. Combine oil and yolks in a bowl, then add to flour mixture and work into a dough by hand.

Halve dough and roll each piece in baking paper to form 2 logs, twist ends and refrigerate until firm (1 hour).

2 Preheat oven to 150°C and line baking trays with baking paper. Cut logs into

8mm-thick slices and bake on trays until golden brown (20-25 minutes). Cool completely on trays.

3 For lemon icing, stir ingredients in a bowl until smooth and combined.

Dip, drizzle or spoon over shortbread, scatter with extra lemon thyme and leave to set (10-12 minutes) before serving. Olive oil shortbreads will keep for up to a week stored in an airtight container.