1/1 Photo of Rosemary Infused Sweet Shortbread
1 hr 16 mins
This very unusual, but super yummy recipe was the first one my mum, my sis and I made after several years of not making christmas cookies together. We all were a little sceptical at first due to the combination of sweet and savoury flavours, but the end result convinced us all! What a great, easy and very, very yummy cookie recipe! The original comes from the cookie spread 2009 of a leading German women's mag, called "Brigitte". I hope youll enjoy it as much as we did!
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Units: US | Metric
- 1Rinse rosemary and shake dry. Heat butter and salt in a small pot over medium heat, add rosemary. Bring to a boil and let simmer for 1 minute. Remove from heat and allow to cool a bit.
- 2Strain the liquid butter through a sieve and put it into the frigde to solidify again. (if youd like to have an even stronger rosemary flavour, leave it in the butter for 1 hour and strain butter then.).
- 3Combine flour, lemon zest (if using) and 120 g sugar in a big bowl. Add rosemary infused butter in small pieces and knead into a smooth dough.
- 4Roll out the dough to a thickness of 1/2 cm approximately (0.2 inch) and let rest for 30 minutes in a cool place.
- 5Prick with a fork and sprinkle with the remaining sugar.
- 6Bake in the preheated oven at 200°C/375°F on a lower rack for about 12-16 minutes or until slightly golden.
- 7Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.
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Nutritional Facts for Rosemary Infused Sweet Shortbread
Serving Size: 1 (433 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 78.7
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 4.2 g
- Cholesterol 17.8 mg
- Sodium 125.2 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.0 g
- Sugars 5.0 g
- Protein 0.0 g
The following items or measurements are not included: