Olive Shortbread Recipe



(Yields 26 cookies - 25g each)

  • 239g flour
  • 217g butter, cold, but softened with a rolling pin
  • 137g icing sugar
  • 56g Kalamata and green olives, chopped 
  • 12g vanilla extract
  • 3/4 tsp salt

Looking for a new cookie recipe to try? Our Fashion Island baker Jonathan Eng has developed this fantastic, savoury Olive Shortbread Cookie. In a nod to baked goods besides bread, he's decided to share an unexpected yet delicious savoury dessert.

Regarding his inspiration, Jonathan says, “I prefer savoury over sweet, so I incorporated the olives as a savoury component in these shortbread cookies. I think that the saltiness really balances the richness of the cookie dough. I hope you like them, too.”


  1. Sift powdered sugar into a bowl to remove lumps.
  2. Soften the cold butter by hitting it with a rolling pin. This softens it without warming it up.
  3. Cream together butter and sugar for 3 or 4 minutes in an electric mixer, or by hand with a bench scraper.
  4. Add vanilla. Mix just to combine.
  5. Combine flour and salt. Add flour, salt and olives. Mix just to combine.
  6. Roll dough into 2-inch diameter log. Wrap in plastic wrap and chill until firm.
  7. Slice into 25g rounds. Place cookies on a parchment lined baking sheet and bake at 150º C for 20-25 minutes, until they take on the slightest bit of color.
  8. Allow the cookies to cool and set. When they first come out of the oven, they will feel soft and mushy, but as they cool they will set.

Top Tip: These are perfect for party canapés!  Just top them with parma cheese or your favourite cheese.

Planning on giving this fun twist on the classic shortbread cookie a try? Let us know how your savoury cookies turn out. Comment below and/or review this recipe. Better yet, snap a photo of your masterpiece via Instagram and tag us @LPQUK. We’d love to see your baking skills put to the test!


Photo by Mary Pastrana, OC Weekly

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Olive Shortbread Recipe

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