We're going towards winter here in our tiny but cosy country. And with the seasons changing, so does my appetite. My focus is on cookies, bread and soups, yum! Although an occasional smoothy pleases my stomache and mind too.
Last few days I had (among other things of course) a fruit smoothy at Hay, a grilled veggie and hummus sandwich at Dwaze Zaken and I baked rosemary shortbread from the Home Made cookbook by Yvette van Boven.
This is the recipe:
Ingredients:
1.25 (or 150 grams) sticks of butter
1/4 (or 50 grams) cup sugar
1 tbsp honey
1.5 cups flour
1 tsp baking soda
2 pinches of salt
1.25 (or 150 grams) sticks of butter
1/4 (or 50 grams) cup sugar
1 tbsp honey
1.5 cups flour
1 tsp baking soda
2 pinches of salt
2 tbsp finely chopped rosemary
Preheat the oven to 350 degrees Farenheit (170 C). Grease a cake pan, pie pan, springform pan, or any other pan that has a large lip and is roughly 25 square inches.
Beat the butter, sugar and honey together with a stand mixer, hand mixer, or a whisk. Stir in all other ingredients.
Put the mixture into your greased pan, and press down into the corners to form an even layer across the bottom. Prick with a fork throughout.
Preheat the oven to 350 degrees Farenheit (170 C). Grease a cake pan, pie pan, springform pan, or any other pan that has a large lip and is roughly 25 square inches.
Beat the butter, sugar and honey together with a stand mixer, hand mixer, or a whisk. Stir in all other ingredients.
Put the mixture into your greased pan, and press down into the corners to form an even layer across the bottom. Prick with a fork throughout.
Bake for 15 minutes, until edges are a light golden brown. Leave in the pan but cut into smaller portions before it cools down. Leave to cool in the pan for 10 minutes. Remove cookies gently.
Enjoy!
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