Shortbread biscuits

I started making this recipe for my children’s birthdays, as a dairy free alternative to suit all of their friends, and then, it became our favourite, as it is a healthier option to butter shortbread.


180g plain flour, plus extra for dusting

1 pinch of salt

75g caster sugar, plus 1 tbsp

½ tbsp cornflour

1 tsp vanilla extract (optional).

60ml Negra olive oil

30-40ml water

Takes 30 mins plus chilling time – serves 12


Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the Negra olive oil and water, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.

Heat the oven to 180C/160C fan, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet.* Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely.

*Can be frozen on the baking tray, then transferred to a box when solid. Will keep for up to three months. If cooking from frozen, add 2-4 min to cooking time.