Preheat the oven to 180C/350F/Gas 4 Line a large baking sheet with baking parchment
Whizz all the ingredients together in a food processor until you get a ball of dough.
Wrap in clingfilm and pop in the fridge for an hour to firm up.
Roll out very thinly to about 2mm/1/8th inch on a floured surface and cut into large rounds. To give mine a real shortbread look I then cut each circle into quarters, or farls as they are traditionally called and pricked them a little with a fork.
Lift all the pieces on to your baking tray (you will have to do these in batches or use a couple of trays) and bake for 10 minutes, or until just golden.
Let them cool on a wire rack - if you can!
Notes
These savoury shortbread bites will keep in a tin for a few days
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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