Ingredients for Herbfarm Rosemary Shortbread
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How to Make Herbfarm Rosemary Shortbread
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Beat in the egg yolk until well combined.
- In a separate bowl, whisk together the flour, rosemary, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Press the dough into a 9x13 inch baking pan. Alternatively, roll the dough into a 1/2 inch thick rectangle and cut it into desired shapes before baking.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool completely on the baking sheet before cutting into squares or desired shapes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
179g
Fat
292g
Carbs
45g