Missing Xmas Recipe Plea - Savory Rosemary Shortbreads

[Guest guest]

Rebecca - see the Chef's note on how she uses this at the end of the

recipe. Perhaps if rolled thinly, it might do?

Chupa

 

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Savory Rosemary Shortbreads

2 1/4 cups all-purpose flour

2 1/2 teaspoons sugar

1 teaspoon salt

1 1/2 teaspoons finely chopped fresh rosemary

1 stick (1/2 cup) butter, plus 5 tablespoons cold unsalted butter,

cut into 1/4-inch pieces

2 large egg yolks

 

 

 

 

 

Special equipment: a pastry or bench scraper; parchment paper; a 3-

inch round cookie/biscuit cutter

 

Put oven rack in middle position and preheat oven to 350°F.

Pulse flour, sugar, salt, and rosemary in a food processor until

combined.

 

Add butter and pulse just until mixture resembles coarse meal, then

add yolks and process until dough starts to clump together. Turn out

onto a work surface (mixture will appear dry and crumbly) and divide

into 4 portions. With heel of your hand, smear each portion once or

twice in a forward motion to help distribute fat. Gather together

dough with scraper and form into a ball. Without dividing dough into

portions, repeat smearing process by mentally dividing ball of dough

into fourths and working with one fourth of it at a time. Gather and

smear one more time in same manner, then gather dough into a ball and

flatten slightly into a disk. Chill, wrapped in plastic wrap, 1 hour.

Gently roll out dough between 2 sheets of parchment paper into a 15-

inch round (about 1/8 inch thick).

 

Transfer dough (still in parchment) to a baking sheet and chill until

slightly firm, about 15 minutes.

Transfer dough to work surface, then peel off top sheet of parchment.

 

Cut out as many rounds as possible (15 to 18) with cutter and

transfer from parchment to an ungreased large baking sheet using a

small metal spatula. Gather scraps and reroll between parchment, then

cut out additional rounds and transfer to another baking sheet.

(Reroll only twice; if dough becomes too soft, chill until firm.)

Bake 1 sheet at a time until pale golden all over, about 25 minutes

per batch, then transfer to a rack to cool.

 

Cooks' note:

Shortbreads are best the day they are made but can be baked 1 day

ahead and cooled completely, then kept in an airtight container at

room temperature.

 

Bake 1 sheet at a time until pale golden all over, about 25 minutes

per batch, then transfer to a rack to cool.

 

Makes about 24 shortbreads.

 

Authore: Adapted from Chef Pic, Valence, France

Gourmet | October 2004

Formatted by Chupa Babi: 12.19.07

 

Chef Anne-Sophie Pic creates an elaborate dish by topping a paper-

thin version of these tender shortbreads with eggplant, saddle of

[favorite], and greens. We think the shortbreads are delicious with

any soup or salad.

 

 

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" Innes, Rebecca " <Rebecca.Innes wrote: " Vegetarian Good Food " ...

> Anyways the pie had rosemary pastry and was filled with lots of

layers... Especially if anyone had any recipes for rosemary pastry

(we used to call it pine needle pastry in the spirit of Christmas)..

Thanks in advance for help!

Rebecca (Edinburgh, Scotland, UK)