Wednesday, November 23, 2016

Savory Rosemary Shortbread

A successful experiment today!   I wanted to make a savory rosemary shortbread to accompany the cheese tray for tomorrow (Thanksgiving). 

Preheat oven to 300.   Line baking pan w/ parchment paper.  (13 x 9 or 8 x 8)

In food processor, (double it, processing in two batches for a 13 x 9 pan, or just this for a 8x8 one):

2 cups all purpose flour
1 tsp salt
leaves only from a few sprigs of rosemary
some fresh thyme
1T minced toasted onion
1/2 cup sugar

then after that is well blended (maybe a minute?), add:

2 sticks butter

pulse until blended.   Dump into prepared pan.

Repeat all ingredients again, in same order, if making a 13 x 9 pan.     Press into pan, and then use parchment paper to gently round the edges back onto the dough (vs having bits of dough stuck to the parchment).     Bake for approximately 75 minutes of spectacular scent.  Cool about ten minutes and then use the parchment paper to pull the shortbread out onto a cutting board - cut while still warm.