It's been a very warm summer in San Diego. The AC in my tiny red kitchen often read in the high 80s, low 90s and the few times I did dare to turn on the oven, it would slowly approach the 100s. Even after the oven was off, it would take hours for my house to "cool" down. I started baking at night but then I wouldn't have the light to take pictures to share with all of you. I missed out on making quite a few summery treats because I just couldn't bring myself to do it.
A few weekends ago, I couldn't resist the urge anymore. The oven was just calling to me! If I was going to brave the heat, I was going to make something summery. Last Spring, I tried a shortbread recipe that used olive oil rather than butter. Isn't that what makes shortbread so tasty....all that buttery goodness? This couldn't possibly be as good but to my surprise, although it tasted pretty different from traditional shortbread, I enjoyed it. But what could I do to the recipe to bring it up another level, still stay a little healthier, and remind me of summer. When I saw the fresh blackberries in the market, I knew I wanted to make something reminiscent of a berry lemonade with fresh mint.
Olive Oil Blackberry Lemon Shortbread
Shortbread2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar (I used 1/4 cup Stevia)
1/3 cup light olive oil
1 large egg
2 1/2 tablespoons honey
2 teaspoons grated lemon zest
1 cup blackberries, sliced in half
Glaze
3/4 cups Stevia
2 tablespoons cornstarch
4 teaspoons lemon juice
1/2 teaspoon lemon zest
3-5 mint leaves, crushed
Preheat oven to 350F.
Combine baking soda, flour, salt (Do not sift) on a large piece of parchment paper.
Separately, beat sugar, egg, olive oil, and honey until combined. Add lemon zest and using the parchment paper, gradually add the dry ingredients. Incorporate the blackberries.
Place dough on the parchment paper. Press the dough together with the parchment paper and make into a log. Twists the ends and refrigerate for 10-15 minutes.
Cut the log into 1 inch thick rounds. Place on a parchment lined cookie sheet and bake for 10 minutes. Cool on a wire rack.
In a saucepan on low heat, combine all ingredients for the glaze. Simmer for 5 minutes or until it bubbles. Remove from heat. Brush glaze onto cooled shortbread. Allow the glaze to cool on the shortbread before serving.
Sueshine Notes
Measurements and ingredients have been changed from the original recipe to make it my own and to bring up the sweetness level.
After you add the flour mixture, the dough will be very dry. Do not panic. The blackberries will moisten the dough and will help bring it together in the parchment paper.
Another option for the cookies it to roll out the dough and use a cookie cutter to make different shapes rather than the log.
The color of the dough and finished cookies will be a little shocking and maybe not so appetizing when you first take them out of the oven. I wondered how on earth I could make this look good for you guys but after I brushed on the glaze and let the cookies sit for a bit, the lovely purple color came out.
Sometimes I wonder if I really am a San Diego native because I'm glad summer (at least this miserably humid summer) is drawing to a close. I cannot wait for Fall (my favorite season) to start! I have the next 3 months planned so I hope you're ready to see my oven finally go into overdrive!
