The story of these biscuits (cookies) dates back a few months. I’ve been told that there’s a bakery in Bow-Edison that makes THE best rosemary and pine nut shortbread, and sour cherry bread. However, since the weather has been pretty dire, we have never made the trip up. Why? Well, we wanted to take photos on the way up, when it’s raining cats and dogs, we agreed that it didn’t sound like much fun.
Because I was dying to know what the shortbread tasted like, I did a quick search online and found two recipes. The first, here, is based on a simpler shortbread recipe, whereas the second recipe has a few more ingredients. Both recipes yield spectacular results. They are so good that we cannot choose which is better, so decided to bake both batches from this point onwards.
I would never have dreamt up a shortbread made with rosemary and pine nuts. To be honest, if I had seen the recipe in a book/online without being assured that they tasted wonderful, I would not have made them. Why? I’m not sure. I love rosemary, pine nuts and shortbread, but the thought of them together sounded a little odd. Funnier still, is that these shortbread are considered “savory”, yet they contain sugar and are slightly sweet. Try them, if you love rosemary and buttery shortbread, you’ll love these. If your budget can’t go as far as buying pine nuts, the recipe also works well with walnuts. However, please do not save money on the European butter; it makes all the difference. NOTE: The best part about this shortbread is that it’s a slice and bake. Leaving you with pre-made shortbread dough ready for baking anytime of the day!
Now onto the sour cherry bread…
ROSEMARY AND PINE NUT SHORTBREAD I
Adapted from Stacey’s Snacks – Tuscan Rosemary Pine Nut Bars
- 115 g (½ c or 1 stick) salted European butter
- 60 g (½ c) icing (confectioners’) sugar
- 150 g (1 c) plain (all purpose) flour
- 35 g (¼ c) pine nuts, lightly toasted
- 2-3 tablespoons chopped fresh rosemary
1. Place butter into a bowl and melt in the microwave until very soft.
2. Stir in the sugar, flour, pine nuts and rosemary.
3. Mix with your hands until the mixture is evenly combined.
4. Form into a log about 20-25 cm (8-10 inches) long (depending on how big you want the shortbread). Wrap tightly with cling film (plastic wrap) and chill until solid, about 2-3 hours.
5. Preheat the oven to 175°C (350°F).
6. With a very sharp knife, slice off rounds about 0.75 cm (1/3 inch) thick and lay onto a parchment/silicone mat lined baking tray (pan), leaving about 2.5 cm (1 inch) gaps in between.
7. Bake in middle of preheated oven for 15-20 minutes or until the edges are firm and starting to brown. Cool on tray (pan) for a few minutes before removing onto a wire rack to cool. Enjoy!