A lovely savoury shortbread to serve over the Holidays or any time. These shortbread also make a unique gift. The key is to use freshly toasted pine nuts and fresh rosemary, not dried. Really fun to make and even better to eat.
Pre-heat oven to 350 F
Line a baking sheet with parchment paper
Ingredients:
2 Cups Unbleached flour
1 Teaspoon Sea salt
1 Cup Unsalted butter, at room temperature
2/3 Cup Sugar
1/2 Teaspoon of Lemon Zest
2/3 Cup Pine Nuts, toasted golden brown
3 Teaspoons Fresh Rosemary, finely chopped
Method:
Mix flour and salt together with a whisk
Using an electric mixer, cream the butter until it is light and fluffy
Add the sugar and lemon zest
Beat again until completely mixed
Add the pine nuts and rosemary until incorporated
Add the flour mixture and mix until it is combined and the dough begins to clump together
With your hands, turn the dough onto a floured surface and knead it a few times until it all comes together
Divide this mixture in half
Roll each half into logs about 2 inches in diameter
Wrap these logs in plastic wrap and refrigerate for about an hour
Remove the logs from the fridge and slice into rounds measuring 1/4 inch thick
Place on prepared baking sheet and bake for about 8-10 minutes, until slightly golden
These are golden!
