The Whole Wheat Shortbread Cookies with Oil is a recipe born from a personal need, a problem I’ve had since the age of 11: lactose intolerance. Since I also love tarts, shortbreads in the morning for breakfast…, in the absence of homemade lard from my sister Silvia, who has a farm in Umbria, and considering the summer season, I thought of replacing butter with extra virgin olive oil…the result? Perfect shortbread dough!!!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 9 Minutes
- Cuisine: Italian
Ingredients
- 2 1/2 cups Whole Wheat Flour
- 2/3 cup Whole Cane Sugar
- 7 tbsp Extra Virgin Olive Oil
- 2 Whole Eggs plus one Yolk
- 1 pinch Salt
- Grated Zest of Half a Lemon
Preparation
First, arrange all the pre-measured ingredients on your work surface.
Sift the flour into a bowl, and gradually add the oil, mixing it well.
Add the whole cane sugar, stir, and finally add the salt and grated lemon zest.
Quickly knead by hand, and add the eggs.
The dough should be firm, smooth, and elastic.
Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least half an hour.
After this time, preheat the oven to 350°F, and line a baking tray with parchment paper.
Roll out the dough on a floured surface with a rolling pin to about 1/5 inch thick.
Using a cookie cutter, cut out your shortbread until it’s all used, and place the cookies on the baking tray.
Bake for 9 minutes, then turn off the oven and remove immediately.
Let them cool and serve as desired.
Notes
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