dl 200

4

LAVENDER-ROSEMARY-LEMON SHORTBREAD

These little cookies may not look like much, but they’re seriously some of the best ones I ever had. Improvised the recipe but here goes:


Ingredients

- 4,5 dl / 2 cups flour
- 200 g dairyfree butter/margarine/other veggie fat
- 0,5 dl / 0,25 cups white sugar
- 0,5 dl / 0,25 cups unrefined sugar
- Zest from organic lemon
- Dried lavender
- Dried rosemary
- A little maple syrup

Instructions

Mix all ingredients except the syrup in a food processor until it’s one big lump of dough.

Roll the dough to a cylinder shape (see pics), cover in plastic and let it rest in the fridge for half an hour.

Turn on the oven to 175 degrees C.

Cut the dough cylinder into 0,5 cm thick discs (well obv you can make them whatever shape you like). Spread them out evenly on a baking tray with some space in between.

Brush the cookies with a little syrup, sprinkle some rosemary on them, and bake in the middle of the oven for like… 8 minutes (keep an eye on them, it’ll differ depending on the oven etc).

Now you’ll never want to eat anything else ever again!