lemon-rosemary-shortbread

Hey there :)

Cookies are just awesome, don’t you think? They are small and crispy, or soft, or chewy treats. Super versatile with so many possibilities of flavors. About two years ago we went to Scotland and fell in love with the shortbread there. So when reviewing some of the old pictures taken there, I wanted some of this shortbread again. But I didn’t want to buy it as it is very pricy here and as it is easy to make them yourself, instead of the supermarket I went to the kitchen. Admittedly, it is after all a high caloric treat, a lot of butter and sugar, but just once in a while one just has to indulge. And of course you can stop after two or three shortbreads and there shouldn’t be that big of an influence to your waistline, or you just have some more and don’t care. Most likely it wouldn’t affect it either ;)

rosemarycookies1

For these shortbreads I added some lemon zest and rosemary for extra flavor. Rosemary and lemon always pairs well in my opinion, so I really like to combine those. It gives the shortbread a nice twist and especially for the warmer season a nice fresh tang.



Recipe

prep time: 15 minutes + baking time +++  yields: about 20-30 cookies, depending on size

Ingredients

  • about 1 stick / 120g cold butter, cubed
  • ¼ cup / 65 g brown sugar
  • 1 ½ Cup / 200g flour (I used half whole grain and half white wheat flour)
  • zest of one lemon
  • 1-2 Tbsp. chopped rosemary
  • pinch of salt
  • 2 Tbsp. brown sugar for sprinkling

Instructions

In a big bowl put the cold butter and add the brown sugar. With a fork mix until the sugar is evenly incorporated, about 3-4 minutes.

In another bowl mix together the flour, chopped rosemary, lemon zest and salt.

Add the flour mixture to the butter mixture and knead with your hands until a smooth dough comes together.

On floured surface roll the dough out to a thickness of about 1-2 inch / 3cm or desired thickness and cut into preferred shape. I went for rectangles, but really every form is fine.

Transfer to a parchment lined baking sheet and sprinkle with some extra brown sugar.

In a preheated oven on 160°C bake for about 20-30 minutes, depending on how dark you like them.

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