Rosemary lemon shortbread cookies

Rosemary lemon shortbread cookies

By
From
The Potato Cookbook
Makes
24 cookies

Irresistible with the freshness of lemon and rosemary, I love the way these cookies just melt in the mouth. It’s hard to stop at one. They are also great as classic shortbread cookies if you leave out the rosemary and lemon.

Ingredients

Quantity Ingredient
150 grams plain flour
160 grams potato starch
1/2 teaspoon sea salt
250 grams unsalted butter, chopped, at room temperature
115 grams caster sugar
2 teaspoons fresh rosemary, finely chopped
1 1/2 teaspoons grated lemon zest
1 teaspoon natural vanilla extract

Method

  1. Preheat the oven to 180°C and line 3 baking trays with baking paper.
  2. In a medium mixing bowl, whisk together the flour, potato starch and sea salt.
  3. In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 4 minutes. Add the rosemary, lemon zest and vanilla and stir until incorporated. Add the flour mixture and stir until just combined.
  4. Use your hands to roll tablespoons of the dough into balls, placing 8 on each tray, evenly spaced. With a lightly floured fork, flatten the cookies slightly and create a decorative effect.
  5. Bake until the cookies are turning golden on the edges, about 15 minutes, rotating the trays about halfway through the cooking time. Cool the cookies on the baking trays for 5 minutes before removing to a wire rack.
  6. These are best served when completely cool.
  7. Store the cookies in an airtight container for up to 5 days.
Tags:
Potato
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