Rosemary Shortbread
About the recipe
Buttery, crumbly and delicately fragrant, this rosemary shortbread balances rich sweetness with a subtle savoury edge for an unexpectedly sophisticated treat.
Nutrition Per Serving
Ingredients Serves 12
- Dairy & Alternatives
- 1/2 cup margarine
- Grains, Pasta & Legumes
- 480 grams wholemeal flour
- Bakery / Other
- 2/3 cup caster sugar
- 1 tsp dried rosemary herbs
- 1/4 tsp salt
Method
Step 1
In a medium bowl, cream together the margarine and sugar until light and fluffy. Stir in the flour, 1/4tsp salt and rosemary until well blended. The dough will be somewhat soft.
Step 2
Preheat the oven to 190°C and line a baking tray with baking paper.
Step 3
On a lightly floured surface, roll the dough out in a large round circle about 1cm thickness. Cut into triangle wedges
Step 4
Prick the top with a fork and sprinkle with remaining sugar
Step 5
Bake for 8 mins in oven or until golden at the edges
Step 6
Cool before breaking each wedge
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