Enjoy the delicate balance of citrusy flavors and the aromatic touch of rosemary in these buttery shortbread wedges. Perfect for tea time or as a delightful dessert!
Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1 tablespoon fresh rosemary, finely chopped. Zest of 1 lemon. Zest of 1 orange. 1/4 teaspoon salt.
Instructions: Warm the oven up to 325F 160C and put parchment paper in a baking pan. Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. To the bowl, add the salt, bread flour, rosemary that has been chopped, lemon zest, orange zest, and lemon zest. Mix the dough until it holds together. Making a smooth surface, press the dough evenly into the baking pan that has been prepared. Cut the dough into wedges with a sharp knife. Before baking, this will help you cut it better. After the oven is hot, bake for 25 to 30 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for a few minutes in the pan. With care, cut along the lines that have been scored to separate the wedges while the shortbread is still warm. Before serving, put the shortbread wedges on a wire rack to cool all the way down.
Prep Time: 20 minutes
Cook Time: 30 minutes
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