Classy, Elevated, Dessert for a Special Occassion.
This one-bowl vegan recipe is our go-to when strawberries come into season. Enjoy with a cup of tea or as an after-dinner indulgence. Feel free to top with other berries, whipped cream, or gelato.
2 cups flour
¼ cup granulated sugar
¼ cup of corn starch
¾ Cobram Estate (Classic)
1 tsp salt
1 tablespoon granulated sugar
¼ cup red wine
4-6 leaves fresh basil
1 tsp salt
- 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 into a 9”x9” or 9”x13” pan and bake for 40-45 minutes, or until the 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.