This is the second installment for rosemary and pine nut shortbread. These biscuits (cookies) are darker in color and have a deeper depth in flavor. We assume it’s from the dark brown sugar. However, if you can’t decide whether to make version I or version II, I suggest you simply make both. You will not be disappointed with either.
ROSEMARY AND PINE NUT SHORTBREAD II
Adapted from eatmakeread – rosemary & pine nut shortbread cookies
Makes about 24
- 115 g (½ c or 1 stick) European salted butter
- 185 g (1 ¼ c) plain (all purpose) flour
- 70 g (½ c) chopped pine nuts
- 2 tablespoons chopped fresh rosemary
- 55 g (¼ c packed) dark muscuvado (brown) sugar
- 50 g (¼ c) raw cane (turbinado) sugar
- 1 teaspoon vanilla extract
1. Place butter into a bowl and melt in the microwave until very soft.
2. Stir in the sugar, flour, pine nuts, rosemary, sugars and vanilla.
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!