"These rustic shortbread biscuits drizzled with lemon icing really pop with the addition of the lemon thyme," says Koludrovic. "A fruity olive oil, something with a citrusy punch and preferably one from Puglia, complements the savoury, oaty flavour of wholemeal flour. Make a double batch – ice half for the kids and keep the rest plain for the adults."
- 180 gm plain flour
- 170 gm wholemeal flour
- 110 gm raw caster sugar
- 1 tsp lemon thyme, plus extra to serve
- 130 gm butter, at room temperature
- 90 ml olive oil
- 2 egg yolks
- 2 tbsp lemon juice
- Finely grated rind of 1 lemon
- 200 gm pure icing sugar, sifted
- 1Combine flours, sugar, lemon thyme and ¼ tsp flaked sea salt in a bowl. Rub in butter with your fingertips until it resembles coarse breadcrumbs. Combine oil and yolks in a bowl, then add to flour mixture and work into a dough by hand. Halve dough and roll each piece in baking paper to form 2 logs, twist ends and refrigerate until firm (1 hour).
- 2Preheat oven to 150°C and line baking trays with baking paper. Cut logs into 8mm-thick slices and bake on trays until golden brown (20-25 minutes). Cool completely on trays.
- 3For lemon icing, stir ingredients in a bowl until smooth and combined. Dip, drizzle or spoon over shortbread, scatter with extra lemon thyme and leave to set (10-12 minutes) before serving. Olive oil shortbreads will keep for up to a week stored in an airtight container.