Editing Rosemary shortbread
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# 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 everything dry (i.e. everything except the butter and honey, if you're using it) in your food processor with normal blades and run until the rosemary is all finely chopped up | # Mix everything dry (i.e. everything except the butter and honey, if you're using it) 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. Add it, plus honey if you're using it, into the food processor. Run until everything is in fine crumbs/clumps. It's not long (perhaps 30 seconds, possibly less). You'll want to run/pulse it until the crumbs start to come together. ''Don't'' overprocess it until it's smooth and consistent. It should be crumbly. | # Chop the cold butter into 1 inch cubes or smaller. Add it, plus honey if you're using it, into the food processor. Run until everything is in fine crumbs/clumps. It's not long (perhaps 30 seconds, possibly less). You'll want to run/pulse it until the crumbs start to come together. ''Don't'' overprocess it until it's smooth and consistent. It should be crumbly. | ||
# Pack the dough well into the greased pan with your hands. It's ok if you leave finger prints and such but it should pretty smooth. | # Pack the dough well into the greased pan with your hands. It's ok if you leave finger prints and such but it should pretty smooth. | ||
# Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it might be more. | # Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it might 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 crumbly to cut effectively. | # 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 crumbly to cut effectively. | ||
* Reports are that brushing olive oil on afterward taking it out of the over are great too! | |||
Reports are that brushing olive oil on | |||
== Inspiration + References == | == Inspiration + References == | ||
* [http://cooking.nytimes.com/recipes/1015820-rosemary-shortbread NYT Rosemary shortbread recipe] | * [http://cooking.nytimes.com/recipes/1015820-rosemary-shortbread NYT Rosemary shortbread recipe] | ||
