Rosemary – Heather Sand
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 240 g suar
- 0.5 ½ vanilla pod (s), including the pulp
- 1 teaspoon salt, fleur de sel
- 1 egg (s)
- 4 sprigs rosemary, small
- 320 g flour
- 1 lemon (s), including the grated zest
Print Recipe
Pin Recipe Instructions
- Pluck the rosemary almonds and do not chop too finely.
- Beat the butter with 180g sugar and the egg until creamy. Knead the flour with the salt and rosemary underneath, shape into a ball and refrigerate for about 30 minutes.
- Shape the dough into rolls, I make them about 2cm thick. If you like larger cookies, make the rolls thicker.
- Mix the remaining sugar with the lemon peel and roll the rolling pin in it. Cool the rolls well.
- Cut into 1cm thick slices, place on baking sheets and bake at 180 degrees for about 12 minutes until golden brown.
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