https://lemonsandtime.com/wp-content/uploads/2020/10/white-chocolate-rosemary-shortbread.jpg 1201 1201 Chef Kent Dagnall https://lemonsandtime.com/wp-content/uploads/2019/11/lemons-and-time-logo-300x138.png Chef Kent Dagnall2020-10-01 22:15:012021-02-12 16:10:54Rosemary Shortbread
Rosemary Shortbread Cookies
Perfect with a glass of crisp white wine, especially if you opt for the white pepper version. Rosemary shortbread cookies can be ready to bake by the time the oven preheats and ready to eat by the time the wine is cold.
- 150 g flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp white pepper optional
- 1 tbsp fresh rosemary chopped fine
- 60 g butter cold, but softened
- 1 tbsp honey
- 35 g powdered sugar
- 1 tbsp rosemary infused sugar
- 9 sprigs sugared rosemary
- 2 oz white chocolate melting wafers optional
- 1 pinch white pepper optional
- Preheat oven to 300 F. Blend all of the ingredients by hand with a dough cutter or by pulsing in a food processor to make a crumbly dough.
- Roll between sheets of parchment to about 1/2-inch and 9-inches square, or round, or to fit your pan. If you use a straight edge and fold the edges over while you are rolling you can get a crisp edge.
- Bake the pastry in one piece about 9-11 minutes until just set and edges are slightly golden.
- Cool on a wire rack for 5 minutes and, while still warm, score where you will cut out cookies with the tines of a fork, or other pattern you made. Let it cool completely before lifting from the pan.
- Melt white chocolate in a microwave or double-boiler and mix with a pinch of ground white pepper.
- Using a pastry brush, paint each cookie with melted white chocolate.
- Wet a sprig of sugared rosemary and press it into the middle of each unbaked cookie and sprinkle with the rosemary infused sugar.