Lemony rosemary slices

Ingredients for 1 servings:

• 150 g butter
• 3 rosemary sprigs
• 75 g cane sugar
• 75 g sugar
• 1 pinch of salt
• ½ lemon(s), zest
• 150 g spelt flour type 630

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 17 minutes; Total time approx. 2 hours 47 minutes

Slowly melt the butter in a saucepan. Add the rosemary sprigs and cook for 1 minute. After cooling for 1 hour, remove the sprigs from the fat and allow the butter to solidify again. Cream the brown sugar and sugar with salt and grated lemon zest until fluffy. Knead in the spelt flour together with the cooled rosemary butter and form the dough into a thick roll. Refrigerate the roll for 1 hour. Using a sharp knife, cut out approximately 1 cm thick circles and place them on a baking tray lined with baking paper. In the meantime, preheat the oven to 200°C (top/bottom heat). Place the tray in the oven and bake the circles for 10 to 15 minutes.