Rosemary Shortbread Cookies
Updated: Sep 23, 2019
One is never enough!
Unsalted butter, softened | 226g, 1 cup
Caster sugar | 100g, 1/2 cup
All-purpose flour | 250g, 2 cups
Fresh rosemary | 1 Sprig, finely chopped
Icing sugar | 125g, 1 cup
Lemon juice | half a lemon (depends on the thickness of the glaze, you may reduce or increase)
Fresh rosemary | As decoration
Preheat the oven to 150C, fan setting before measuring out your ingredients.
Cream the butter and sugar till light and fluffy.
Mix in the flour and chopped rosemary till well combined and to a dough is formed.
If you are staying in a tropical country (like me!), fridge the dough and cover with clingfilm for about 30 minutes before rolling.
Roll this dough on a flat surface with a rolling pin.
Using a cookie cutter, cut out as many cookies as you can. Re-roll and repeat the same step.
Prick each cookie with a fork twice.
Bake it for around 30 - 40 minutes or till lightly browned and firm to touch.
Remove from oven and let cool completely on a wired rack.
For the glaze, combine icing sugar and lemon juice and whisk till smooth. Not too runny or else the glaze will not be white and thick enough.
Spread the glaze on each cookie, as if you are spreading your bread. Topped with fresh rosemary sprig.
The glaze should set in about an hour or less.
Keep in an airtight container for up to a week! All images are shot on Canon 6D Mark II with 50mm lens.