Description
Salted olive oil and rosemary shortbread cookies are a unique twist on traditional shortbread. Typically, shortbread is made with butter, but in this recipe, we use extra-virgin olive oil for a healthier alternative without sacrificing the richness and flakiness of the original. The cookies are crumbly and buttery, with a perfect balance of savory rosemary and a subtle sweetness. The flaky sea salt sprinkled on top enhances the flavor even more, creating a satisfying contrast with the sweetness of the dough.
Ingredients
Brownie base:
- 115g unsalted butter
- 120g dark chocolate (70% cocoa), chopped
- 2 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- ¼ tsp salt
- 60g all-purpose flour
- 2 tbsp cocoa powder
Tahini swirl:
- 75g tahini
- 1 tbsp maple syrup or honey
- 1 tbsp powdered sugar
- ¼ tsp cardamom (optional for extra spice)
- Pinch of salt
Instructions
1. Prep the pan
- Preheat oven to 175°C (350°F).
- Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. Melt chocolate & butter
- In a saucepan over low heat, melt butter and chocolate together.
- Stir until smooth, then remove from heat and let cool slightly.
3. Mix wet ingredients
- In a bowl, whisk eggs, sugar, vanilla, cardamom, and salt until light and slightly thickened.
- Stir in the cooled chocolate mixture.
4. Add dry ingredients
- Sift in flour and cocoa powder. Fold gently until just combined.
5. Make tahini swirl
- In a small bowl, mix tahini, maple syrup, powdered sugar, cardamom, and salt until smooth.
6. Assemble
- Pour brownie batter into prepared pan and spread evenly.
- Dollop spoonfuls of tahini mixture over the top.
- Use a skewer or knife to swirl gently for a marbled effect.
7. Bake
- Bake for 25–30 minutes, until edges are set and center is slightly fudgy.
- A toothpick should come out with moist crumbs, not wet batter.
8. Cool & slice
- Let cool in pan for 20 minutes, then lift out and cool completely before slicing.
Notes
These buttery cookies pair perfectly with a cup of tea or coffee. For a twist, try sprinkling a little flaky sea salt or extra rosemary on top before baking, or dip half of each cookie in dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack
- Method: Baked
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: Low
Keywords: Olive oil shortbread cookies, rosemary shortbread, salted rosemary cookies, savory rosemary cookies, olive oil rosemary cookies