Ingredients
Serves 12
- 3 cups all-purpose flour
- 1 ¼ cups powdered sugar
- 1 tsp kosher salt, slightly scant
- 1 cup Corto® Agrumato-Method Lemon Verbena Olive Oil
- vanilla ice cream
Directions
Lightly grease a 10.5” x 7.5” baking dish with olive oil. You can also use a 9” x 9” baking dish if you prefer.
In a large bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the Agrumato-Method Lemon Verbena Olive Oil and mix with a wooden spoon until evenly combined. Use your hands to press the dough into the pan in an even layer. Chill the pan in the fridge for 30 minutes.
Preheat the oven to 325°F and remove the pan from the fridge. Use a fork to prick the surface of the dough in a pattern. Bake the shortbread for about 40 minutes, until the edges are slightly golden.
Remove pan from the oven and place on a wire rack to cool for 20 minutes. Using a knife, cut the shortbread into 1” wide pieces, letting them continue to cool in the pan. They will be a little crumbly, so be careful not to move them more than necessary.
Serve with a scoop of vanilla ice cream drizzled with Agrumato-Method Lemon Verbena Olive Oil.