Raspberry, Olive Oil and Thyme Shortbread

Directions

1. 1
   Place the sugar, salt, butter and olive oil in a food processor (or use a Thermomix) and process for 30 seconds.
2. 2
   Add the egg yolks and lemon juice, process for 30 seconds, then add the flour and process for 20 seconds.
3. 3
   Add the lemon zest, raspberry pieces and chopped thyme and pulse a couple of times. The mixture will be soft, so spoon it onto a sheet of non-stick baking paper or a double layer of cling film and then roll it up like a sausage (about 2.53cm diameter), wrapping it in the paper or cling film as you go. Refrigerate until the dough has firmed up, at least 2 hours but overnight is best (see Cooks Note).Preheat the oven to 160C/Gas Mark 3 and line 2 large baking sheets with non-stick baking paper. Unwrap the shortbread roll, then cut it into 1cm-thick slices and place them on the prepared baking sheets, leaving a little space between each one as they do spread a bit during baking.
4. 4
   Bake in the oven for 1215 minutes or until pale golden.
5. 5
   Remove from the oven and immediately heavily dust the shortbread rounds with caster sugar. Leave to cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack and leave to cool completely.Keep the shortbread rounds in an airtight container in a cool, dry cupboard for up to 5 days.
6. 6
   Serve them simply with a cup of tea as a snack, or serve with Cardamom Panna Cotta and fresh raspberries for dessert.Cooks Note
7. 7
   The wrapped unbaked shortbread dough will keep in the fridge for up to 3 days. It can also be frozen for up to 3 months. If frozen, when required, simply defrost the dough in the fridge overnight, then slice and bake as directed above.