Instructions

1. Preheat oven to 325°
2. In a large bowl, whisk together the flour, powdered sugar, brown sugar, and salt. Add the olive oil and basil and stir to combine, using your hands if necessary.
3. Gather the dough with your hands and press into a 9×9 tin lined with parchment paper.
4. Optional: brush the top of the round with heavy cream (provides some browning). Sprinkle with a few generous pinches each of the course salt and sugar.
5. Bake for 20-25 minutes. 
6. Immediately after removing the shortbread from the oven, cut them into bars, but let them cool without removing them from the tin.
7. While they’re cooling, melt your chocolate chips and coconut oil. Once they’re cooled, you can separate them and drizzle or dip them in melted chocolate. Store in an airtight container for a couple weeks.