I’m a little short on time this week as the summer semester has begun but I have the promised recipe! When I return with longer posts I’ll know infinitely more about wines, liqueurs, and beers. I can’t wait to share some of the fun with all of you! In a way less school-is-boring way that is :D. Well here it is boys and girls!
Rosemary Ginger Shortbread
Serves: at least 12, this is uber rich stuff!
1 lb (2 cups) Butter, softened
1 3/4 cups Sugar
4 cups Flour
1 tsp Kosher Salt
2 large Eggs, beaten
1 cup Crystallized Ginger, chopped
3 tbsp Fresh Rosemary, chopped (may use 2-3 tsp dried rosemary for a milder flavor)
Preheat the oven to 350 degrees.
Cream butter and sugar together until light and fluffy. In another bowl sift together flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.
Spread the mixture into a 9″x13″ pan. No need to grease it; it has plenty of butter already in there! Mix that 1/4 egg mixture with 1 tablespoon of water until a pale yellow color. Brush this over the shortbread batter.
Bake at 350 degrees Fahrenheit for 35 to 45 minutes, until glaze is a light golden color and a toothpick comes out clean. Cut into 2″ bars when cool!
You might think 2″ is really tiny when you look at it, but these babies are like tasty flavor powerhouses!
Give ‘em a try today!
Eat well and love much,
The shortbread girl
ps- I hope you see one of these at least once in your life!