Shortbread cookies with honey and olive oil

It's almost Christmas, it's all gray, we take refuge in the kitchen and we make little cookies with honey and olive oil, a delicious variant of shortbread with butter. It's even prettier with Christmas cookie cutters!

Ingredients

• 250 g flour
• 100ml ofolive oil Oliv&sens Bouteillan
• 4 tablespoons of sugar
• 2 tablespoons of honey
• 30 g of seeds (pine nuts, sunflower seeds, pumpkin seeds)
• 1 egg
• half a packet of baking powder
• a pinch of salt

Prep time

In a mixing bowl mix the flour, sugar and salt.

Add the egg,olive oil Oliv&sens Bouteillan, yeast, seeds and honey and mix well.

Form a ball with the dough and keep it in the refrigerator for at least an hour.

Then roll out the dough and cut out pretty shapes using cookie cutters.

Bake for about 15 min at 180°C (watch the cooking closely and remove the shortbread as soon as they are golden)

Leave to cool before enjoying them (they can very well be kept for several days in a metal box).

Good tasting !

Myriam & David

Bouteillan olive oil is available in our Book.

If you liked this recipe, you might also like the recipe for small cakes with orange zest and Aglandau olive oil or hazelnut, chocolate and Bouteillan olive oil spread recipe.