Filled shortbread biscuits
Ingredients
For
6
personnes
- 250 g of flour
- 60 g softened butter
- 40 g of olive oil from Nice PDO
- 120 g of sugar
- 1 egg
- 1 pinch of salt
- Lemon curd
- Nutella
- Strawberry jam
- Icing sugar
Tip
If you’d like your shortbread to be less sweet, you can reduce the amount of sugar by 20 or even 40 grams. For other biscuit recipes, why not have a look at our recipe for citrus and olive oil biscuits or our ginger and cinnamon Christmas biscuits?
Instructions
- Preheat your oven to 180°C. In a mixing bowl, combine the flour, sugar and salt, then make a well in the centre and add the egg and the softened butter, cut into pieces, followed by the Nice olive oil PDO. Knead the dough, cover with cling film and leave to rest for 1 hour in the fridge.
- Roll out the shortcrust pastry to a thickness of 4 or 5 mm, then, using a cookie cutter of your choice, cut out pairs of shortbread biscuits. Using a smaller round cookie cutter, cut out the centre of half of them.
- Place them on a baking tray lined with baking paper and bake for 10 minutes.
- Spread the lemon curd, jam and Nutella onto the whole biscuits, place the hollowed-out biscuits on top, then dust with icing sugar and add a filling to the hollows of the shortbread biscuits.
Tip
If you’d like your shortbread to be less sweet, you can reduce the amount of sugar by 20 or even 40 grams. For other biscuit recipes, why not have a look at our recipe for citrus and olive oil biscuits or our ginger and cinnamon Christmas biscuits?
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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