Tuesday, July 15, 2014

So Sweet: Lemon Rosemary Shortbread

Or sweet & savoury in this case, but still sweet enough ;) On my food bucket list (yes I have one) there are several things I wanted to make. Shortbread was one of these things. Because we are getting more busy now that Abunai! is approaching, we keep our baking really simple. We don't want to skip it all together for 1.5 months, but we choose the recipes that aren't much work. Shoirtbread is actually really easy to make and I just love the crumbly texture of the cookie. Bonus: the recipe is vegan! This recipe is originally from Cookie + Kate. We brought them to the staff meeting last Sunday and everyone really enjoyed them!

Lemon Rosemary Shortbread (makes about 32 cookies)
- 3 cups white whole wheat flour
- 1.25 cups powdered sugar
- 1 tsp fine sea salt
- 1 tbsp fresh rosemary, chopped
- zest of 2 lemons
- 1 cup olive oil

Pre heat the oven to 160 degrees. Mix flour, sugar, salt, rosemary and lemon zest in a bowl. Pour in the olive oil and stir until all of the dry patches are gone. Transfer the dough into a rectangular oven dish and use your fingers to shape the dough into an even layer. Make holes in the dough with a fork, diagonally. Bake until the surface feels firm to the touch and is slightly golden around the edges. About 45-55 minutes.
Let the oven dish cool down for about 20 minutes. Use a sharp knive to loosen the cookies from the edge first and then cut them in 8 columns and 4 rows.

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