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Rosemary Shortbread



Rosemary Shortbread

  • 290 g plain flour
  • 130 g sugar
  • 1 level tbsp fresh rosemary, Finely Chopped
  • 1 level tsp kosher salt, Plus 1 Pinch Kosher Salt
  • 225 g Unsalted cold butter, Chopped
  • 1 level tsp honey
  • 6
    30h 0min
    Preparation 15h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Heat oven 180 degrees C.
  1. Add Flour, Sugar, Rosemary & Salt 10 Sec SP 9
    Add Butter & Honey if desired 10-15 Sec SP 6
    Kneed Dough 35-45 Sec
    Turn out dough on Thermomat and flattened with hand or rolling pin to desired thickness. Cut with desired shapes.
    Place evenly on baking tray (covered with baking paper).
    Bake in oven 15 minutes until light golden colour

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Alternatively place into ungreased 8 or 9 inch square baking pan. Prick dough with fork. Bake until golden brown 45-50 minutes approximately. Transfer to wire rack to cool. Cut into squares,bars or wedges while still warm.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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