A Different Kind of Shortbread

I subscribe to most blogs for one of two things: they suggest restaurants to visit or recipes to try. I'm the type of person to see a recipe, make a shopping list and trying it the very next day. Justin Fox Burks, a respected foodie and photographer in Memphis, recently blogged about Olive Oil Shortbread with Salted Chocolate, and this one stuck with me. Over the weekend, I decided to try it. I had to make a few adjustments based on what was in my pantry, but the end result was delicious.

Olive Oil Shortbread Dipped in Chocolate
(adjusted slightly from Justin's version, which you can find here)

1/2 cup powdered sugar

1/2 cup olive oil (plus a tbsp. or two if needed)

1/4 tsp. sea salt

1 vanilla bean, split and seeds scraped out
1/2 tsp vanilla extract

2 tbsp. unsalted butter (cold and cubed small)
1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

Combine olive oil and sugar well in the stand mixture. Add vanilla extract, vanilla bean seeds and salt. Discard vanilla pod (or place in a jar of sugar to make vanilla sugar). Mix until combined. Add butter and mix one more time. Switch over to a low speed and add in the all-purpose and whole wheat flour. You may need to add a tablespoon or two of olive oil if mixture is too crumbly. Add a bit of oil at a time while mixer remains on low until the dough comes together. Wrap dough in wax paper and refrigerate for 4 to 6 hours.

Roll out the dough into 3/4-inch thickness and cut into rectangles. Poke holes into the top of each piece with a fork. Freeze for 30 minutes. Bake at 350 degrees for 8-10 minutes or until edges are golden.

Ganache:

1/3 cup chocolate coarsely chopped (I used half semi-sweet and half milk chocolate, but whatever suits your fancy)

1 tbsp. milk

Combine chocolate and milk in a small glass bowl over a pot of simmering water (make sure the bowl is not touching the water). Stir until melted. Dip the the edges of the cooled shortbread in the ganache. Let shortbread set until ganache hardens. Eat and enjoy.

Comments

[Carrie Penny]

Reading your blog always makes me so hungry!

[Tiffany]

Then I'll take that as an indication of a job well done :O)