Rosemary Shortbread

When I thought about what to bake for an afternoon tea snack on Sunday, shortbread just popped up on my head and then I realised that I had never made it before .. 'Just do it'  that's what I told myself !!

Next what kind of shortbread ?? I searched on Epicurious and this rosemary shortbread was one of the results I've got..Not only rosemary that sounded interesting to me but also the recipe doesn't require a resting time in the fridge before baking that made me decide to give it a try !

It took me only 10 minutes to get it done and ready to be bake..super-duper fast and easy recipe.  Only one tiny problem about this recipe is a baking time. It's stated in the recipe to bake for 20-30 minutes but I took my shortbread out of the oven just 18 minutes passed and it was already overbaked ! No harm done, though, the outcome ,compared to all effort needed, was so impressive..it's lovely and delicious even being overbaked..another highly recommended recipe !!

 Recipe ( adapted from here )

•3/4 sticks (6 tablespoons) unsalted butter, softened

•1 tablespoons honey

•3 tablespoons confectioners' sugar

•1 cup all-purpose flour

•1/4 teaspoon baking powder

•1/2 teaspoon salt

•1 1/2 teaspoons dried rosemary, crumbled

Method :

1. Preheat oven to 350°F. and butter generously a 9-inch cake pan or coat lightly 1 9-inch round shortbread mold with vegetable oil spray.

2. In a bowl with an electric mixer beat butter and honey with sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt, and chopped or dried rosemary. Beat flour mixture into butter mixture until just combined.

3. On a lightly floured surface knead dough about 8 times, or until it just comes together. With floured hands press dough evenly into pan or mold. If using cake pan score dough into 8 wedges with floured tines of a fork and with flat sides of tines press edges decoratively. Press small rosemary sprigs on top.

4. Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden, and let stand in pan for 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut halfway through round along score marks. Cool shortbread on a rack.