Photo: Ernest Porzi
Lemon, Rosemary and Olive Oil Shortbread
6 ingredients
15 min + 40 min
32
openrecipes
Light and crisp, sweet and savory shortbread made with olive oil instead of butter.
Estimated Nutrition (whole recipe, rough)
716
Calories
14g
Protein
23g
Fat
113g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups white whole wheat flour
- 1 1/2 cups powdered sugar*
- 1 1/4 teaspoon fine grain sea salt salt
- 1 tablespoon chopped fresh rosemary
- 2 lemons (preferably organic), zested
- 1 cup California Olive Ranch Everyday Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes