Rosemary Ginger Shortbread
Shortbread originated in Scotland and is a traditional biscuit made with butter, sugar, and flour. The addition of rosemary and ginger in this recipe adds a unique twist to the classic shortbread.
This is vegetarian recipe. Dish can be prepared in 98 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 2 cup All-Purpose Flour
- 1/3 cup Granulated Sugar
- 1 cup Unsalted Butter
- 1 tablespoon Fresh Rosemary, finely chopped
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Salt
Instructions
- In a mixing bowl, combine the all-purpose flour, granulated sugar, ground ginger, and salt.
- Add the unsalted butter and chopped fresh rosemary to the dry ingredients.
- Using a fork or pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gather the dough together and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to a 1/4-inch thickness.
- Use cookie cutters or a knife to cut the dough into desired shapes.
- Place the cut-out cookies onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 15-18 minutes, or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 21g8%
- Sugars 7g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.