The perfect combination to a cup of Chai Tea is shortbread. And going a little creative on the taste is never wrong. So here's my take on rosemary shortbread!
Ingredients (Makes about 30 cookies):
220g Butter (softened)
60g fine crystal Sugar
240g Flour
2 tbsp fresh chopped Rosemary
1/2 tsp Sea Salt
Method:
In a large bowl, cream butter and confectioner's sugar until the mix is light and fluffy.
In a separate bowl, combine the flour, rosemary and salt, and gradually add it to the butter-sugar mixture.
Roll the dough into 2.5cm diameter rolls, wrap them into some clear foil and cool for at least 2 hours or overnight.
Preheat the oven to 180°C.
Once the dough has cooled, cut the dough rolls into 1cm thick slices and place on a lined baking tray (make sure to leave enough space in between the cookies as they will spread out quite a bit).
Bake for 10-15 minutes or until the edges start turning golden. Leave to cool for a few minutes before transferring the shortbread to a cooling rack.
Comments