Whole Wheat Rosemary Short Bread

Whole Wheat Rosemary Short Bread

Ingredients

• 3 cups whole wheat flour
• 11/2 cups powdered sugar
• 11/4 tsp of salt
• 1 tbsp Rosemary (chopped)
• 2 lemons (preferably organic, zested)
• 1 cup Extra Virgin Olive Oil
• 
  

METHOD

Preheat the oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon. Pour in the olive oil and stir until all of the dry mixture is incorporated.

Transfer the dough to a 9 by 9-inch baker (my porcelain one didn’t require greasing, but you might want to grease your pan first to be safe). Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork (a diagonal pattern looks nice). Bake for about 40 minutes, or until the surface feels firm to the touch and is lightly golden around the edges.

Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2½ inches long). Try to let the cookies cool before using a small spatula to remove them from the pan, or serve them directly from the pan.

go fucking bake!

'Til Next Time

-Daniel.

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