Christmas Shortbreads with Rosemary and Lemon Zest

Preparation time: 1 hour

Baking time: 20 minutes

Makes: 20 cookies depending on the size of your cutters

 

 

 

 

 

 

 

 

 

 

 

• 2 egg yolks at room temperature
• 1 tbsp milk
• 2 tsp chopped fresh rosemary
• 1 1/2 tea cup all purpose flour
• 1 pinch of salt
• 1/4 tea cup sugar
• 125 grams soft butter
• Zest of one lemon

 

Start with creaming the  butter with sugar, add egg yolks one at a time, beating well after each egg. At the end add the lemon zest.

 In a separate bowl, sift the flour and add chopped rosemary. Incorporate  the dry mixture and the milk in the bowl with the butter and beat until the ingredients form a homogeneous mixture.

Stop the mixer and finish mixing the dough with your hands. If your mixture is too dry, add 1 or 2 additional spoons milk. Knead a little bid. Cover with plastic wrap and refrigerate at least 10 minutes.

 

 

On a lightly floured surface roll out the dough to about 6 mm thick. Cut out the cookies with your desired cookie cutters and place them on a parchment lined baking sheet. Refrigerate for 10 minutes before baking. 

Preheat the oven to 160 degrees Celsius. Bake for 10-15 minutes or until just golden brown around the edges.

Leave on a site to cool down. If you wish you can use appricot jam to stick two together and sift with powder sugar.

 

 

Enjoy!

Desi

Products:
eggs
dairy » butter
flours » all purpose
sugar » white

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