Salt and Pepper Olive Oil Shortbread

I love a sweet and savory baked good, and this shortbread comes together faster than it will take for your oven to heat. It is made with olive oil rather than butter, so it is super pantry friendly as well. You can cut the cookie into neat rectangles or squares, but I sometimes like to break it into jagged pieces.

Recipe and photos by: Snacking Bakes by Yossy Arefi

Makes one 8"x8" pan

Process

Position a rack in the center of the oven and preheat to 350ºF. Coat an 8"x8" baking pan with cooking spray or brush with oil. Line the pan with two crossed strips of parchment paper that hang over the sides.

In a large bowl, combine the flour, powdered sugar, pepper, and fine sea salt until smooth, stirring until no lumps remain in the sugar.

Add the oil and stir with a spatula until just combined. Transfer the shortbread dough to the prepared pan and press it into an even layer with your hands or a flat-bottomed measuring cup. Top with the granulated sugar, a sprinkling of black pepper, and the flaky salt.

Bake the shortbread until golden brown and crisp, 30-35 minutes.

Let the shortbread cool in the pan set on a rack, then use the parchment paper to lift the shortbread out of the pan and cut into pieces or use your hands to break the shortbread into pieces. Store in an airtight container at room temperature for up to 1 week.

Flavor Variations

Herbed Olive Oil Shortbread: Add about 2 tablespoons finely chopped woody herbs, such as thyme, rosemary, or sage, to the flour mixture.

Walnut Olive Oil Shortbread: Add ½ cup (55g) finely chopped toasted walnuts to the flour mixture.

Citrus Olive Oil Shortbread: Omit the pepper and add about 1 tablespoon finely grated lemon or orange zest when you add the olive oil.