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Chocolate, olive oil and fennel seed shortbread

These are the perfect biscuits, only improved by the fact that they are dairy and egg free - making them a thoughtful treat for any guests with allergens. They’re also not too sweet or rich, because of their olive oil base, so they’re still moreish, even after the sugar hangover of pavlova, and trifle. Dare I say they’re the perfect gift, to bring to whoever is hosting for the season. I suggest using nice dark chocolate, it makes a difference.

Peaches x Goldi

Chocolate, olive oil and fennel seed shortbread

Ingredients

  • 210g all purpose flour

  • 100g icing mixture

  • 1tsp whole fennel seed (ground)

  • 1 zest of an orange

  • 100g Goldi smooth olive oil

  • 75g 70% dark chocolate, chopped*

Method

Makes 24x shortbread

Preheat oven to 165 fan forced

Combine sifted flour, icing sugar, salt and ground fennel seed in a bowl

Add zest to the flour and mix, add olive oil and bring the shortbread dough together, bringing it together with your hands-so the fat of the olive oil coats the flour. It should result in a rather moist dough. Add chocolate and combine with dough.

Form dough into 2 15cmx5cm logs, making sure there are no cracks in the dough and everything is combined. Cut in 1-2cm pieces

Place shortbread on lined trays, bake at 165 for 18 minutes. Turning the trays in the oven half way through. Once done, the bottom of the shortbread will be slightly darker and the top will still be quite pale. Let cool on trays and then transfer to a cooling rack to cool completely. These are even better the next day, once the flavours and texture have settled.

* For a vegan subsititute, use dairy free chocolate.