Brown Sugar Shortbread with Walnuts and Rosemary
Brown sugar shortbread with walnuts and rosemary is a spin on traditional shortbread with the earthy texture of wholemeal spelt flour and a hint of orange.
Servings: 20 shortbread biscuits
Ingredients
- 250 g butter, softened and cut into cubes
- 100 g (1/2 cup) brown sugar
- 300 g (2 cups) wholemeal spelt flour
- 30 g (1/4 cup) walnuts, finely chopped
- 1 tbsp rosemary leaves, finely chopped
- 1 orange, zest only
- 1/4 tsp salt
Instructions
- Cream butter and suagr until light and fluffy.
- Add all other ingredients and mix well.
- On a lightly floured surface, roll out the dough until you have a long round log.
- Cut the log in half, and form each round log into an angular rod shape. Wrap each log in plastic and refrigerate for about an hour until the logs are hard.
- Whe you're ready to bake the shortbread, preheat the oven to 160°C (140°C fan-forced) and remove the dough from the fridge.
- Cut the logs into thin slices, about 1 cm in thickness.
- Place cut dough onto baking trays lined with baking paper. They will spread out a bit, so give them a bit of space.
- Bake for 20-25 minutes until golden brown (they will be slightly soft to touch). They will continue to cook a little once you remove them from the oven, and then harden once cooled.
- Store in an airtight container for up to 5 days.
Notes
If you're in a hurry, pop the dough mixture into the freezer for 10 minutes. You can then make round cookies by rolling teaspoonfuls into little balls. Flatten them a little on the baking tray and press into each one with a fork.
The uncooked dough can be kept in the fridge for up to a week or popped in the freezer. I often do this with half of the dough mixture so that I can have fresh shortbread another time.