Still Scottish: Rosemary Shortbread

rosemaryshortbread

I am still on my Scottish kick and let's face it, I am perpetually on a cookie kick so these magical rosemary shortbread delights just hit the spot. I made sure not to add tooooo much rosemary as I always find herb-infused delights awkward when too strong. I did the traditional finger shape.. but of course, the world is your oyster. They are basically made up of as much butter as humans are of water, so really it is just a glorified lick of the butter dish (with less of the judgement). Enjoy! 

Need:

- 1 3/4 cups unsalted butter, in cubes at room temp

-2/3 cup granulated sugar

- 1.5 Tbsp finely chopped FRESH rosemary.. don't leave it too thick or will have a horrible consistency

-2 3/4 cups sifted flour (all purpose.. i haven't tried with wheat flour but worth a go)

-a wee pinch of salt

How: 

- Preheat oven to 375 F (190 C)

-With a hand mixer, mix cubed and sugar. Beat until it is light and well mixed... should look like an icing

-add salt and rosemary. Use hands to combine and roll dough into a ball. Cover with plastic wrap and place in fridge for two hours

-roll out dough on a floured surface. I like mine thicker but up to you. Cut into fingers or desired shape

-place on lined baking tray and put in oven for ten minutes. You don't want them dark. Cool and serve.

 

 

Posted on April 22, 2015 and filed under baked sweets, dessert, world travel.