THE SOUTHERN VEGETARIAN COOKBOOK THE SOUTHERN

OLIVE OIL SHORTBREAD WITH SALTED DARK CHOCOLATE GANACHE

We love olive oil more than just about anything else in this world. It’s just one of those things that makes all the annoying parts of life recede. We pour it in ribbons across the top of fruit crumbles and eat it plain with crusty bread, sea salt, and cracked black pepper.

I’ve made herb-infused olive oil, and I like an olive oil pie crust, but I wanted to try using this oil in a more upfront way for dessert. This shortbread has a slight savory quality, but what pushes it over the top is dipping the edges in dark chocolate ganache and then sprinkling them with sea salt flakes.

Using the stand mixer, combine well the ½ cup of olive oil and powdered sugar. Stop and add the vanilla paste, salt, and butter, and then mix. Switch to a low speed and add the all-purpose flour and whole wheat flour. Drizzle in the remaining 2 tablespoons of olive oil a tablespoon at a time while the mixer remains on low until the dough comes together. Wrap the dough in waxed paper and set it in the freezer for 30 minutes to chill.

Roll out the dough to a ¾-inch thickness and cut into rectangles. Poke holes into the top of each piece with a fork. Freeze the shortbread for another 30 minutes. Preheat your oven to 350 degrees F. Remove the shortbread from the freezer and bake for 8 to 10 minutes or until golden.

Allow them to cool completely before dipping them in the Salted Dark Chocolate Ganache and sprinkling them with sea salt.

In a microwave-safe dish combine the dark chocolate and heavy cream, and then microwave for 30 seconds. Whisk the mixture.