Rosemary pieces

Ingredients for 1 servings:

• 1 sprig(s) rosemary, small
• 250 g butter
• 1 tsp, leveled sea salt, fine
• ½ lemon(s), organic
• 300 g spelt flour, type 630
• 150 g brown cane sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Delicate shortcrust biscuits with a delicate rosemary aroma

Wash the rosemary and shake dry. Simmer the rosemary, butter, and salt in a saucepan for 1 minute. Remove from the heat and let stand for about 1 hour. Pour the melted butter through a sieve and chill until solid again. Wash the lemon in hot water, pat dry, and finely grate the zest. Mix the flour, 120g sugar, and zest in a bowl. Sprinkle the butter in flakes over the dough and quickly knead everything into a fine dough. Roll out the dough between two layers of baking paper to an even thickness of about 0.5cm. Pay attention to the edges; they shouldn’t be too thin. Chill the dough for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas mark 4. Place the dough sheet with the baking paper on the baking tray and pierce several times with a fork to prevent bubbles from forming. Sprinkle the remaining sugar over the dough. Bake on the bottom rack of the oven for about 14-16 minutes until golden brown. Remove from the oven, let cool, and break into small pieces. Also suitable for cutting out, but it looks nicer broken up.