Description
It is extremely fragrant traditional Scottish shortbread, too, sometimes with different additions: cream, berries, etc. I Have it with rosemary and thyme, so it will be a great addition to a glass of wine or champagne! Although simple to prepare, this cookie will look great even on the holiday table!
Ingredients
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Butter
120 g
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Cumin
1 tsp
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Rosemary
3 sprig
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Sugar
0.25 cup
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Powdered sugar
2 Tbsp
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Flour
1.25 cup
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Salt
1 pinch
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Chicken egg
1 piece
Cooking
The leaves of the rosemary wash, dry, cut (slightly leave for decoration). Caraway seeds lightly to dry in a dry frying pan 2 minutes. Cut.
With a mixer beat the butter, sugar, powdered sugar and salt 7-10 minutes.
The powdered sugar I use a company NAA.
Add flour, cumin, chopped rosemary. Do not knead much.
Put the dough in a round shape with a diameter of 20 cm and a hand pressed to the bottom
Coat with the egg, sprinkled with sugar and rosemary needles.
Bake until Golden brown 20-25 minutes in a preheated 180 degree oven. Cool completely. Cut into strips or triangles.
Bon appetit!
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