Rosemary shortbread cookies

Name: Rosemary shortbread cookies
Cuisine: South African
Ingredients: 250 grams butter (salted); 1/2 cup castor sugar; 1/2 teaspoon vanilla essence; 2 1/2 cups cake flour / all-purpose flour; 1 tablespoon fresh rosemary finely chopped; Chocolate for melting (not baking chocolate though)

Cathy Roets-Richter @KITTYcook2020

South Africa

Want to have something different from the run of the mill? Try these The chocolate compliments the rosemary very well.

Cathy Roets-Richter @KITTYcook2020

South Africa

Want to have something different from the run of the mill? Try these The chocolate compliments the rosemary very well.

Saved

Ingredients

250 gramsbutter (salted)
1/2 cupcastor sugar
1/2 teaspoonvanilla essence
2 1/2 cupscake flour / all-purpose flour
1 tablespoonfresh rosemary finely chopped
Chocolate for melting (not baking chocolate though)

Saved

Steps

1

Set oven to 180 degrees C. Make sure butter is room temperature. With paddle attachment Cream butter and sugar well. Add vanilla
2

Add flour 1 cup at a time mix well
3

Add rosemary and mix well
4

Flatten the dough and place clear plastic bag over it. Roll lightly. Cut out with cookie cutter
5

Carefully place on baking sheet and bake for about 10 to 12 minutes
6

Cool biscuits before removing from tray so they don't break
7

On medium heat melt chocolate. Add a little milk or cream to prevent scorching, but not too much or it will not set
8

Working quickly dip half the biscuit in chocolate and place on wire rack to set
9

Add flour