Ingredients and Weight:
- Unbleached all-purpose flour: 2 cups (280 grams)
- Unsalted butter: 1 cup (2 sticks, 227 grams)
- Granulated sugar: 1/2 cup (100 grams)
- Fresh rosemary leaves: 2 teaspoons (chopped fine)
- Fine sea salt: 1 teaspoon
- Egg yolk: 1 (for binding)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 15-20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, chopped rosemary, and sea salt. Mix well.
- In a separate bowl, cream together the butter and sugar until smooth.
- Add the beaten egg yolk to the butter mixture and mix well.
- Gradually add the flour mixture to the butter mixture and mix until a dough forms.
- On a lightly floured surface, roll out the dough to desired thickness.
- Cut the dough into desired shapes using a cookie cutter.
- Place cookies on a baking sheet and bake for 15-20 minutes or until edges are golden brown.
- Remove from oven and let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: Approx. 250 calories per cookie (based on using ingredients listed above)
- Fat: 14 grams
- Carbohydrates: 30 grams
- Protein: 3 grams
Dish Characteristics:
- Crispy and buttery texture with a slight herby flavor from the rosemary.
- Golden brown in color with a slightly salty and sweet taste.
User Comments:
- "These cookies are amazing! The rosemary gives them a unique flavor that I really enjoy."
- "I love the crispy texture of these cookies. The rosemary is a great addition."
- "These shortbread cookies are perfect for afternoon tea or as a snack. The flavor is just right."
Special Precautions and Tips:
- Use fresh rosemary for the best flavor. If not available, dried rosemary can be used but the flavor will be more mild.
- Make sure to use unsalted butter for accurate seasoning.
- For best results, use an unbleached all-purpose flour which will give the cookies a better texture.
