Inspired by many a London menu featuring some version of posh fiore de latte softserve, drizzled in an artisanal olive oil, I decided to try the trend at home this weekend. While I love this savory sweet combo, I decided it could do with a little crunch, so I took a page from Halicopter Away’s Tuscan shortbread and boy did they deliver! I dialed up the rosemary content because why not and next round I’ll definitely increase the orange component as well, so that’s noted here in the recipe. This salty sweet combo could be the perfect, unexpected bright, yet wintery addition to your Christmas cookie platter.
Note this recipe makes about four dozen small cookies, so be prepared to cut it in half if needed or store half of the dough in the freezer for a later batch.
Tuscan Shortbread
- 3 c. flour
- Zest of 3 oranges
- 3 T. rosemary, chopped
- 1 1/3 c. powdered sugar
- 1/2 tsp. salt
- Juice of 1 orange
- 3 T. honey
- 1 c. olive oil
To garnish:
- Additional rosemary leaves
- Flaky sea salt
- In a large bowl, mix together flour, orange zest, chopped rosemary, powdered sugar, and salt.
- Add in orange juice and honey.
- Slowly pour in olive oil and combine.
- On two large pieces of plastic wrap, dump dough into two equal parts. Note: dough may appear crumbly, but it will mush together easily. Form dough into 2 cylinders, about 12″ long.
- Wrap completely in plastic wrap and freeze about one hour.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper, set aside.
- Remove dough from freezer and cut logs into ~1/4″ thick disks. Place on parchment paper. Note: they can be near each other, as they won’t spread.
- Top with rosemary and sea salt garnish.
- Bake about 15 minutes, until edges begin to turn brown.
- Remove from oven and allow cookies to firm up, then cool completely on cooling rack.