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    You are in: Home / Recipes / Rosemary Infused Sweet Shortbread Recipe
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    Rosemary Infused Sweet Shortbread

    Rosemary Infused Sweet Shortbread. Photo by Katzen

    1/1 Photo of Rosemary Infused Sweet Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 16 mins

    1 hr

    16 mins

    Lalaloula's Note:

    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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    Ingredients:

    Yield:

    cookies ...

    Units: US | Metric

    • 2 sprigs fresh rosemary
    • 250 g butter (no subs)
    • 1 teaspoon salt (sea salt in the original recipe)
    • 1/2 lemon, organic, zest of (optional)
    • 300 g spelt flour
    • 150 g organic unbleached cane sugar

    Directions:

    1. 1
      Rinse 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.
    2. 2
      Strain 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.).
    3. 3
      Combine 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.
    4. 4
      Roll out the dough to a thickness of 1/2 cm approximately (0.2 inch) and let rest for 30 minutes in a cool place.
    5. 5
      Prick with a fork and sprinkle with the remaining sugar.
    6. 6
      Bake in the preheated oven at 200°C/375°F on a lower rack for about 12-16 minutes or until slightly golden.
    7. 7
      Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.

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    Ratings & Reviews:

    • on January 16, 2011

      55

      Just wonderful! I made the rosemary butter for this recipe a week or so ago, but never got round to making the cookies, an I'm so sorry that I didn't make them for Christmas - they would have sure been the hit! These are a real sleeper recipe, Laloula! I used the zest of a whole organic lemon, and this was the first time that I've used spelt flour and organic sugar. Such lovely touches! I used a shortbread cutter to cut them. Do watch them carefully - they go from golden to brown quickly! Made for PRMR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2010

      55

      Loved it! I was a bit slipshod with details because I was just making it to satisfy a biscuit craving, but it still came out delicious. I added loads of lemon zest and next time I will leave the rosemary to infuse longer. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    76%
    Total Fat 6.7 g
    10%
    Saturated Fat 4.2 g
    21%
    Cholesterol 17.8 mg
    5%
    Sodium 125.2 mg
    5%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 5.0 g
    20%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    fresh rosemary

    spelt flour

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