How to Prepare Tasty Rosemary shortbread cookies

Rosemary shortbread cookies. Discover our shortbread collection with next day delivery to your door. Try our new Biscuits in the Buff, the perfect shortbread, made by biscuit experts. Stir in the flour salt and rosemary until well blended.

The fact that they're very easy to prepare can be our little secret. Place the sugar and rosemary leaves in a food processor. Whizz until the rosemary is very finely chopped then add the butter and lemon zest and process until pale and creamy. You can have Rosemary shortbread cookies using 6 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rosemary shortbread cookies

1. Prepare 250 grams of butter (salted).
2. Prepare 1/2 cup of castor sugar.
3. You need 1/2 teaspoon of vanilla essence.
4. You need 2 1/2 cups of cake flour / all purpose flour.
5. You need 1 tablespoon of fresh rosemary finely chopped.
6. It's of Chocolate for melting (not baking chocolate though).

Transfer to a large bowl and beat in the flour until it forms a stiff dough. Stir in the flour, salt and rosemary until well blended. The dough will be somewhat soft. Ingredients to make Rosemary Shortbread Cookies Making your very own homemade shortbread cookies is super simple with the following ingredients… Plain Flour: To help hold the structure and give the crumbly texture to the shortbread.

Rosemary shortbread cookies step by step

1. Set oven to 180 degrees C. Make sure butter is room temperature. With paddle attachment Cream butter and sugar well. Add vanilla.
2. Add flour 1 cup at a time mix well.
3. Add rosemary and mix well.
4. Flatten the dough and place clear plastic bag over it. Roll lightly. Cut out with cookie cutter.
5. Carefully place on baking sheet and bake for about 10 to 12 minutes.
6. Cool biscuits before removing from tray so they don't break.
7. On medium heat melt chocolate. Add a little milk or cream to prevent scorching, but not too much or it will not set.
8. Working quickly dip half the biscuit in chocolate and place on wire rack to set.
9. Add flour.

It is also known as all-purpose flour. Line a baking sheet with parchment paper. Drizzle over the cooled biscuits, then scatter with the lemon zest and a few rosemary leaves. The shortbreads will keep for a week in an airtight container. In a food processor, pulse together flour, sugar, rosemary and salt.