Olive Oil Shortbread with Strawberry Jam by Jan Hendrik van der Westhuizen

For the Olive Oil Shortbread:

1. Sift the flour, sugar, a pinch of salt and the cornflour into the bowl of a stand mixer.

2. Add the vanilla, drizzle in the olive oil and cream together using the K-beater attachment.

3. Wrap in clingwrap and chill for 30 minutes to rest.

4. Pre-heat the oven to 180°C and line a baking tray with a baking sheet sprayed with grease-proof spray.

5. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm in diameter, to cut out the shortbread rounds.

6. Use a small palette knife to transfer to the baking sheet.

7. Bake for 15 – 20 minutes until golden brown.

8. Allow to cool for a few minutes to firm up on the tray, then transfer to a cooling rack to cool completely before decorating with the royal icing.

For the Royal Icing:

9. Place the egg whites in a bowl and whisk with a balloon whisk until just frothy.

10. Start adding the icing sugar and mix well after each addition. Add until a nice piping consistency.

11. Spoon the royal icing sugar mix into a piping bag fitted with a very small nozzle tip. Pipe an outline onto half of the biscuits and let it dry.

12. Fill the inside with royal icing and place a dried flower on top and allow it to dry.

For the Strawberry Jam:

13. Add all the ingredients in a blender and blend for a few seconds, depending on how chunky you would like the consistency.

14. Place in a large pan and cook over high heat until thickened.

15. Stir constantly to prevent the mixture from burning.

16. Allow to cool down completely before assembling the biscuits.

To Assemble:

17. Stack the biscuits by placing the undecorated biscuit at the bottom, then place a small dollop of strawberry jam in the centre and stack using the biscuit decorated with royal icing.