Rosemary Infused Sweet Shortbread
- Reviews 2
Ready In: 1 hr 16 mins
Yields: 30-40 cookies (pieces)
Ingredients
- 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
- 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.
- 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.).
- 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.
- 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.
- Prick with a fork and sprinkle with the remaining sugar.
- Bake in the preheated oven at 200°C/375°F on a lower rack for about 12-16 minutes or until slightly golden.
- Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.
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