Рецепт Don't worry, they're delicious! Pareve vegan lemon olive oil shortbread
Pareve shortbread???? Vegan shortbread? Shortbread that showcases the unique, lovely, and delicate flavours of the Land of Israel? And hey, while we're dreaming, a fast, easy shortbread that comes together in a few fuss-free minutes? Have I got a recipe for you! This Lemon, Rosemary, and Olive Oil Shortbread recipe from Cookie and Kate combines just a few simple and unlikely ingredients, and the result is a great big sophisticated thumbs up. Let me say right up front that while I love lemon desserts, I am not a massive olive oil fan, and naturally shy away from using it in desserts, except for this amazing Pesach olive oil mousse, which I make, in which the chocolate almost totally masks any olive-oily flavour. So if you're not an olive oil fan or don't think these flavours will go together well - think again! The recipe calls for 1 1/4 cups of powdered sugar (in the US, confectioners' sugar, in Canada, icing sugar). I like sweet stuff, but based on reviews, cut that to a single cup and it was fine. I didn't have icing sugar on hand so ground up regular sugar in a blender. That worked fine. But then I tried pulsing the sugar WITH the rosemary to grind it up and save a step, and that did NOT work fine. I think the oil in the rosemary made the sugar clump up. So I wound up picking out most of the rosemary, but the plus was that the sugar was already nicely rosemary scented/flavoured. So - based on this experience - you'll have to chop the rosemary separately. OR, if you plan ahead, you can probably just put 2-3 sprigs of rosemary in a clean, dry jar with regular sugar a day or two ahead of time. Shake it up and leave it to sit. When you're ready to make the recipe, take out the rosemary, then blend the sugar into a fine powder. I strongly suggest following her advice and waiting exactly 20 minutes – no more, no less – before slicing these into squares or bars. You'll notice my shortbreads look a little on the dense side, with pronounced clumps. With all shortbread, you have to find a balance between pressing it into the pan too much and not pressing it enough. Also, when I make this again -- which I surely will! -- I think I'll use the food processor and pulse the dry stuff together with the olive oil so there won't be big clumps. I'm not going to share the recipe, because I made it totally as is. You can find the original here: Pareve Vegan Lemon Olive Oil Shortbread recipe from Cookie & Kate After you try it, let me know what you think in the comments below! Tzivia / צִיבְיָה I write books! Jewish kids & families love them! Sign up now for discounts, inspirations, and who knows what else? (no spam!)