A buttery, delicious shortbread flecked with specks of green from the addition of fresh rosemary. The herbaceous, lemony flavour of rosemary is the perfect companion for the butter-fat in shortbread. These simple ingredients miraculously come together, creating a delightful cookie with stand-out flavour. Add this shortbread to your holiday collection, or enjoy any time of year with a steamy hot cup of your favourite tea!
Rosemary Shortbread
Rosemary ShortbreadMakes 12 – 18 Shortbread
INGREDIENTS
• 1 cup of room temperature butter
• ½ cup of confectioner’s sugar, sifted
• 1 ½ cups of all-purpose flour, sifted
• ½ cup of rice flour, sifted
• Pinch of salt
• 1 tablespoon of fresh rosemary, chopped medium-fine
HOW TO
1. Preheat the oven to 300 degrees with the rack in the middle position
2. Using a mixer or hand-help mixer, cream the room temperature butter
3. Add the sifted confectioner’s sugar to the creamed butter and mix until just blended
4. Working by hand, stir in chopped rosemary
5. Combine the all-purpose flour, rice flour and salt together in a medium size bowl
6. Add the flour mixture to the creamed butter /sugar/rosemary mixture, ½ cup at a time, bringing dough together using a spatula or wooden spoon
7. Gather the dough into a ball, cover in plastic wrap, and chill for 30 minutes
8. On a lightly floured surface, roll the dough into a rectangle shape approximately 1/2-inch thick
9. Cut into rectangles and place on a parchment lined cookie sheet. Dock each cookie 3-4 times with the tines of a fork
BAKE
• Bake in a 300-degree preheated oven for 20 – 30 minutes (depending on the thickness and size of the shortbread). Make sure the cookies do not over-brown
• Cool on a wire rack and store in a covered container at room temperature for 3 – 4 days or freeze
• If desired, dust shortbread with sifted confectioner’s sugar before serving
TIPS:
Rosemary also pairs deliciously with dark chocolate and salt. Dip one end of the shortbread cookies into melted dark chocolate and sprinkle with flaky salt. Set aside for the chocolate to harden. Store in a covered container at room temperature.
