BY KEVIN O'CONNOR APRIL 29th 2020
This one-bowl vegan recipe is our go-to when strawberries come in to season. Enjoy with a cup of tea or as an after-dinner indulgence. Feel free to top with other berries, whipped cream, or gelato.
For the Shortbread:
2 cups flour
¼ cup granulated sugar
¼ cup corn starch
1 tsp salt
For the strawberries:
1 pint of strawberries, tops removed and cut in half
1 tablespoon granulated sugar
½ cup red wine
4-6 leaves of fresh basil
- Preheat the oven to 350F. In a mixing bowl, stir together the flour, cornstarch, salt, and sugar. Slowly incorporate the extra virgin olive oil. When a dough starts to form, finish mixing with your hands. Press the dough in to a 9”x9” or 9”x13” pan and bake for 40-45 minutes, or until top is golden brown.
- While the shortbread is baking cook the strawberries. In a small pan bring the strawberries, sugar and red wine up to a boil then reduce to a simmer. Allow to simmer for 10-15 minutes, or until strawberries are soft and coated with a thickened syrup. Allow to cool at room temperature.
- Allow the shortbread to cool before cutting to avoid excess crumbling. To serve, top with the strawberries and torn basil leaves.