Lately I've been baking so much from Baked Explorations that I thought I should give some more attention to other cookbooks that have been sitting idle. I have been eager to try more recipes from Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe, and since I had some fresh rosemary on hand, I decide to make Chang's recipe for Rosemary Shortbread.
The recipe is nice and simple -- you cream room temperature butter, then add in light brown sugar, an egg yolk, chopped fresh rosemary, flour, cornstarch, salt and baking powder. You form the dough into a disk, chill it briefly, and then roll it out and cut it. I cut my shortbread into rectangular fluted biscuit shapes.
This shortbread exceeded all of my expectations. It is buttery and tender, with a delicate melt-in-your mouth quality. The rosemary flavor is bright and lovely, without being overpowering. These little cookies might not look like much, but they are simply delectable.
Recipe: "Rosemary Shortbread," from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang.
The recipe is nice and simple -- you cream room temperature butter, then add in light brown sugar, an egg yolk, chopped fresh rosemary, flour, cornstarch, salt and baking powder. You form the dough into a disk, chill it briefly, and then roll it out and cut it. I cut my shortbread into rectangular fluted biscuit shapes.
Recipe: "Rosemary Shortbread," from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang.
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