Bite-sized bakes to enjoy with coffee!

WE LOVE… LEMON SHORTBREAD pg40 // TAHINI COOKIES pg41 // MAPLE PECAN BISCOTTI pg42 Milk chocolate and peanut butter bar, page 41

Lemon and olive oil shortbread

THE PERFECT BISCUIT TO ACCOMPANY A HOT CUP OF TEA!

MAKES ABOUT 10 FINGERS

200g (7oz) plain flour

100g (3½oz) icing sugar

finely grated zest of 1 unwaxed lemon

pinch of sea salt

80ml (3floz) good-quality extra-virgin olive oil

1 Preheat the oven to 160°C/Gas Mark 2. Mix together the flour, icing sugar and lemon zest in a large bowl. Stir in the sea salt.

2 Pour in the olive oil and stir to just combine, then use your hands to fully bring the mixture together. Don’t be tempted to add any additional olive oil – the mixture should come together when you squeeze it and crumble when you let go (a nice short texture).

3 Press into a small, shallow baking tin, using your hands to pack the mixture tightly, then lightly prick with a fork in straight lines down the length of the pressed mixture.

4 Bake in the oven for 18-20 minutes until just starting to turn golden at the edges. Remove from the oven and allow to cool for 10 minutes before slicing into fingers with a sharp knife. Allow to cool fully before removing from the baking tin.