Topic: Recipes
Step-by-Step Photos of Raisin Olive Oil Shortbread by Catinka Knoth
Above is the list of scribbled down approximate ingredients. The photos show my second making of this big 'cookie' and give an idea what the measurements are and the order. My cooking is unorthodox in that I like to do it by sense (feel and look) rather than exact measurements. In some places "t" refers to a cutlery teaspoon, other places it is a guess. Here "T" is my guess at a tablespoon. The photo page show it better.
Instead of using a big oven for just one cookie, I cooked this on the stovetop in a cast iron fry pan with a little rack inside - covered. I used wax paper. Parchment paper would be better. It cooked/baked 18 minutes? What temp? That point where it is hot but won't burn right away! That differs on every stove. Just a bit lower than medium?
The idea for this came when I learned through the work of Fran Costigan, whose cookbook specializes in dairy-free and vegan desserts, that one can bake sweets using Extra Virgin Olive Oil (EVOO). What a revelation. I had to try it right then. If this were true, then one could make an almost healthy cookie. I have tried light olive oil in dessert baking, but I don't do it often enough and the oil ends up going to waste. EVOO, however, is a staple in my cooking - always on hand. And yes, it worked. This is really just a big cookie rather than a shortbread. It is too chewy to be a shortbread. It is just enough of a sweet treat to satisfy the desire for a treat.
