I finally had a chance to test out friend Laura's Rosemary Shortbread recipe this past weekend at Struan Farm. A visitor was coming for morning tea, and something home baked had to be served, this is the country after all!
Butter, honey and confectioners/icing sugar is mixed with an electric mixer, then combined with flour, salt, baking powder and chopped fresh rosemary. This is mixed until it resembles a coarse meal with pea sized lumps of butter, then gathered into a ball and put onto a floured board. I really wasn't too sure as I did this, since the "dough" is very loose and hard to get it into anything resembling a ball without considerable pressure. After that it's kneaded as best you can, then pressed into a 9 inch/26 cm baking pan and scored into wedges.
Clearly I hadn't made shortbread before given this existential crisis-- it turned out beautifully!
Although it is fantastic with rosemary, I'd like to test this same recipe out with lemon verbena, lavender might also be interesting. Thanks Laura!
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