ROSEMARY SHORTBREAD

Ingredients:
3/4 cup (1.5 sticks) unsalted butter, softened
1/4 cup icing sugar
1/4 cup granulated sugar
1/2 tsp salt
1 1/4 cups all-purpose flour
1/4 cup rice flour (or cornstarch)* – this creates the crumbly texture
1 1/2 tsp fresh rosemary, chopped

Optional:
extra sugar to top

*If you don’t have rice flour or cornstarch, just add an additional 1/4 cup of all-purpose flour.

Directions:
Preheat oven to 300 degrees F. Beat the butter, icing sugar, granulated sugar, and salt with an electric mixer in a large bowl until fluffy. Alternatively you can use a whisk or wooden spoon. Stir in all-purpose flour, rice flour and rosemary.

Knead dough slightly until it comes together into a rough ball. Press it into a disc about an inch or so thick, wrap in plastic and put in the fridge. Chill dough for half an hour. Once chilled, roll dough until about 1/4 inch thick. Use a round cookie cutter or a small drinking glass to cut into circles. Sprinkle top of cookies with sugar if desired. Bake on an ungreased cookie sheet with parchment paper for 25-30 minutes. Do not overcook! Remove from oven at first sign of turning golden. They should barely have any colour, unless you like them a little bit crunchier!

Recipe adapted from the Joy of Cooking.