Editing Rosemary shortbread
From WikiDotMako
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This is a | This is a grea | ||
== Ingredients == | == Ingredients == | ||
* 2 cups all purpose | * 2 cups all purpose 2/flour | ||
* 2/3 cups of sugar | * 2/3 cups of sugar | ||
* 2 sticks (1 cup) of butter | * 2 sticks (1 cup) of butter; it should be ''cold''; i used salted butter but recipes that I've seen call for unsalted | ||
* 1.5 tablespoon (or more) dried rosemary | * 1.5 tablespoon (or more) dried rosemary; maybe less if you use use fresh rosemary? | ||
* 1 teaspoon of salt | * 1 teaspoon of salt; more if you use unsalted butter | ||
* 1-2 teaspoons of honey | * 1-2 teaspoons of honey (if you have rosemary simple syrup or rosemary honey, that'd probably be pretty great too!) | ||
== Instructions == | == Instructions == | ||
# Preheat an over to 325°F and grease a pan well (I just used butter). I used a roughly 9in square Pyrex baking pan. The size can vary but the thickness will affect the time it takes to cook. | # Preheat an over to 325°F and grease a pan well (I just used butter). I used a roughly 9in square Pyrex baking pan. The size can vary but the thickness will affect the time it takes to cook. | ||
# Mix | # Mix everything except the butter in your food processor with normal blades and run until the rosemary is all finely chopped up. | ||
# Chop the cold butter into 1 inch cubes or smaller | # Chop the cold butter into 1 inch cubes or smaller, plus honey if you're doing that, and add it into the food processor. Run until everything is in fine crumbs/clumps. Pulse it until the crumbs start to come together but ''don't'' overprocess it until it's smooth and consistent. It should be crumby an crumbly. | ||
# Pack | # Pack it well into the greased pan with your hands. | ||
# Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it | # Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it will be more. | ||
# Once golden brown, take it out of the oven and flip it onto a cooling | # Once golden brown, take it out of the oven and flip it onto a cooling crack. | ||
# After 15 minutes or so — once the shortbread is warm but still soft — cut it into pieces. Once it dries completely, it's going to be too | # After 15 minutes or so — once the shortbread is warm but still soft — cut it into pieces. Once it dries completely, it's going to be too crumpbly to cut effectively. | ||
