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Turkish Delight and Olive Oil Shortbread

Turkish Delight Olive Oil Shortbread with White Choc & Dried Rose Petals

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A pretty and sophisticated spin on a classic shortbread cookie.

  • Makes : 15 |
  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 25 mins
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Shortbread

1½ C (375 ml / 187 g) cake flour
¾ C (180 ml / 94 g) icing sugar
pinch salt
seeds from 1 vanilla pod
½ C (125 ml) Willow Creek Olive Oil and Coconut Blend
2 Tbsp (30 ml) water
¾ C (180 ml / 125 g) rose-flavoured Turkish delight, finely chopped

To Decorate

100 g white chocolate, melted
3 Tbsp (45 ml) dried rose petals

 

Shortbread

Stir the flour, sugar, salt and vanilla together. Add the Willow Creek Olive Oil and Coconut Blend, water and Turkish delight and mix by hand until the dough comes together. Form it into a log with a 4-5 cm diameter, wrap in baking paper and freeze, 1 hour.

Preheat the oven to 160 °C and line a baking tray with baking paper or a Silpat baking mat.

Unwrap the dough and cut with a small serrated knife into 1cm thick slices. Arrange on the baking tray and bake, 16-18 minutes until golden. Cool on the tray for 10 minutes before transferring to a cooling rack.

Once the shortbread has cooled, add a teaspoonful of melted chocolate to the centre of each biscuit and sprinkle with the rose petals. Allow to set for 20 minutes until firm. Store in an airtight container for up to a week.

TIP:  Some of the cookies will crumble slightly as you slice it into rounds due to the Turkish delight bits. Simply push any broken bits back into the disc when on the lined tray.

TIP:  Edible dried rose petals can be found at specialised health stores and baking stores. Alternative toppings include finely chopped pistachios, cake sprinkles or dried coconut flakes.