Rosemary Infused Sweet Shortbread

Total Time: 1 hr 16 mins Preparation Time: 1 hr Cook Time: 16 mins

Ingredients

• 2 sprigs fresh rosemary
• 250 g butter (no subs)
• 1 teaspoon salt (sea salt in the original recipe)
• 1/2 lemon, organic, zest of (optional)
• 300 g spelt flour
• 150 g organic unbleached cane sugar

Recipe

• 1 rinse rosemary and shake dry. heat butter and salt in a small pot over medium heat, add rosemary. bring to a boil and let simmer for 1 minute. remove from heat and allow to cool a bit.
• 2 strain the liquid butter through a sieve and put it into the frigde to solidify again. (if youd like to have an even stronger rosemary flavour, leave it in the butter for 1 hour and strain butter then.).
• 3 combine flour, lemon zest (if using) and 120 g sugar in a big bowl. add rosemary infused butter in small pieces and knead into a smooth dough.
• 4 roll out the dough to a thickness of 1/2 cm approximately (0.2 inch) and let rest for 30 minutes in a cool place.
• 5 prick with a fork and sprinkle with the remaining sugar.
• 6 bake in the preheated oven at 200°c/375°f on a lower rack for about 12-16 minutes or until slightly golden.
• 7 let cool and break into pieces when completely cooled. store in an airtight container for up to 2 weeks.