Rosemary Shortbread
Rosemary Shortbread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 16 and costs 17 cents per serving. One serving contains 159 calories, 2g of protein, and 9g of fat. A mixture of salt, confectioners sugar, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 70 foodies and cooks. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by The Corner Kitchen. With a spoonacular score of 9%, this dish is improvable. If you like this recipe, you might also like recipes such as rosemary lemon shortbread + a rosemary citrus spritzer, Rosemary Shortbread, and Lemon Rosemary Shortbread.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 teaspoon baking powder
1/2 cup confectioners sugar
2 cups flour
1 tablespoon fresh rosemary, chopped
1 tablespoon granulated sugar
2 tablespoons honey
3/4 teaspoon salt
1 1/2 sticks unsalted butter, softened
Equipment:
hand mixer
whisk
bowl
oven
frying pan
plastic wrap
wax paper
wire rack
Cooking instruction summary:
Preheat oven to 300°F.Butter and flour a 9-inch round pan.In a medium bowl, whisk together flour, salt, baking powder and rosemary.In a large bowl, combine butter, honey and confectioners sugar with an electric mixer at low speed, then add flour mixture and mix until dough resembles course meal with some small (think pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it comes together.Transfer dough to the prepared pan. Use a fork or piece of wax paper (my preference) or plastic wrap to press dough evenly into the pan. use a fork to score the dough into wedges. Sprinkle with remaining granulated sugar.Bake until golden brown, about 18 to 24 minutes. Transfer the pan to a wire cooling rack.
Step by step:
1. Preheat oven to 300°F.Butter and flour a 9-inch round pan.In a medium bowl, whisk together flour, salt, baking powder and rosemary.In a large bowl, combine butter, honey and confectioners sugar with an electric mixer at low speed, then add flour mixture and mix until dough resembles course meal with some small (think pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it comes together.
2. Transfer dough to the prepared pan. Use a fork or piece of wax paper (my preference) or plastic wrap to press dough evenly into the pan. use a fork to score the dough into wedges. Sprinkle with remaining granulated sugar.
3. Bake until golden brown, about 18 to 24 minutes.
4. Transfer the pan to a wire cooling rack.
Nutrition Information:
covered percent of daily need
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