Olive oil and lemon shortbread biscuits

Huile d'olive de Nice PDO
Subtle flavour
Biscuits sablés à l'huile d'olive et au citron
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 1 egg
  • 100g caster sugar
  • 1 untreated lemon
  • 6 cl of mild-flavoured olive oil
  • 190g of flour
  • 1/2 teaspoon of baking powder
  • 1 pinch of salt
  • Icing sugar (at least 100g)

Tip

Choose a mild-flavoured olive oil for its fruity aromas (ripe, dried, red, exotic, etc.) and floral notes when making these olive oil and lemon shortbread biscuits. You could also try other flavour combinations for your olive oil shortbread… Why not give our lavender and lemon or candied olive versions a go!

Instructions

  • Finely grate the lemon zest until you have 1/2 teaspoon of zest. Then squeeze the lemon to extract 10cl of juice.
  • Beat the egg, sugar and 5cl of lemon juice until the mixture turns pale. Then add the remaining 5cl of lemon juice and half a teaspoon of lemon zest. Mix well before adding the mild-flavoured olive oil.
  • In a separate bowl, mix together the flour, baking powder and salt. Add these ingredients to the thinner batter, stirring constantly to prevent lumps from forming.
  • Preheat your oven to 180°C. Line your baking tray with baking paper.
  • Pour the icing sugar into a deep plate or a fairly wide bowl.
Processing:
  • Using two teaspoons, scoop up a little of the dough (enough to make one biscuit – shape it as you would a quenelle), then place it on the icing sugar (the dough is soft – this is normal) and roll it in the icing sugar to form a ball. Then place the ball on the baking tray and repeat the process until all the mixture has been used up. Space the biscuits well apart.
Cooking:
  • Bake for 8 to 12 minutes, depending on your oven. The biscuits should not brown. Leave to cool before removing them from the baking tray. They will keep for a few days in an airtight container.

Tip

Choose a mild-flavoured olive oil for its fruity aromas (ripe, dried, red, exotic, etc.) and floral notes when making these olive oil and lemon shortbread biscuits. You could also try other flavour combinations for your olive oil shortbread… Why not give our lavender and lemon or candied olive versions a go!
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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