Tartan shortbread tins are common in Scottish gift shops. But what is shortbread and its origin? This simple recipe uses flour, butter, and sugar, three readily available ingredients.
– ⅓ cup hazelnut– 6 tablespoons butter, room temperature– 3 tablespoons organic honey– 1 teaspoon finely chopped fresh rosemary– 2 tablespoons granulated sugar– 1 cup all purpose flour– 1 tablespoon cornstarch– Pinch of sea salt
Ingredient
Direction
Heat the oven to 350 F. Toast hazelnuts for 8–10 minutes on a medium oven tray. After cooling, roughly chop the hazelnuts.
1
Mix butter, honey, chopped rosemary, and sugar in a stand mixer for 2–3 minutes until creamy. Mix flour, cornstarch, and sea salt in a medium bowl.
2
Mix toasted, chopped hazelnuts with butter and honey. Fold the flour into the butter and honey mixture to make a stiff dough.
3
Form shortbread sausages and wrap in cling film. Refrigerate dough for at least 2 hours.
4
Cut the chilled shortbread dough into ¼-inch rounds. Put the rounds on a parchment-lined baking sheet.
5
The shortbread should be baked at 350 degrees for 12 to 14 minutes, or until the edges start to turn golden.
6
Take out of the oven and allow it to cool fully before storing or serving.