Rosemary olive oil cookies

Ingredients for 1 servings:

• 1 large rosemary sprig(s)
• 200 g flour
• 50 g cornstarch
• 75 g sugar
• 1 egg(s)
• 40 g butter
• 1 half organic lemon(s), zest and juice
• 60 g olive oil, mild
• 1 tsp, str. Fleur de Sel or salt flakes
• cane sugar for sprinkling, if required

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

not so sweet, tastes good all year round, makes about 40 pieces

Wash the rosemary and shake dry. Strip the needles from the sprigs and chop finely. You should have about 2 tablespoons of chopped needles. Mix the flour, cornstarch, and sugar together in a bowl. Add the egg, butter (in pieces), lemon zest, 1 tablespoon of lemon juice, and olive oil. First, mix everything with a fork, then knead everything together. Finally, knead in the salt. You should still be able to feel the salt grains. Form the dough into about 40 small balls and place them on two baking sheets. Flatten the balls with a fork to create a lattice pattern. If you like, sprinkle a little brown cane sugar on top. Preheat the oven to 220°C (top/bottom heat) and bake the cookies for about 12-15 minutes.