I remember the first time that my mom made rosemary shortbread for us, when i was a kid and I thought “Eeew, herbs aren’t meant for yummy sweet things. That doesn’t make sense!”. But…it tastes good! When I was making this on the weekend I decided to play around with some other flavour variations too. What came out was plain shortbread, chocolate chip shortbread, rosemary shortbread and then today I added hazelnut shortbread.
180g (1 1/2 cups) cake flour
120g (1 cup) corn starch
1/2 tsp (2.5ml) salt
105g (1/2 cup) castor sugar
250g (1 cup) butter
extra castor sugar for sprinkling
Preheat oven to 150C.
Sift flour, cornstarch and salt together. Add castor sugar.
Rub in butter until there are no lumps of butter and the dough sticks in shape when squeezed in your hand.
Press dough into a greased baking tray. Bake for 45 minutes (until lightly golden brown)
Let the tray cool for 2 minutes before cutting slices. Sprinkle castor sugar over the shortbread after cutting (while still warm).
Rosemary: Add 20ml finally chopped fresh rosemary to the dough once butter is rubbed in.
Chocolate: Sprinkle in as many chocolate chips as you want to dough once butter is rubbed in.
Hazelnut: Chop and fry 80g hazelnuts in a dry pan and add to dough once butter is rubbed in.
To have a mixture of all 4 variations use 1 tsp of rosemary, 20g chopped hazelnuts and chocolates chips. Once rubbed in add each flavour variation to one quarter of the dough mixture and then press dough into tray in lines.