Rosemary and Lemon Shortbread

This shortbread is a great way to use up leftover rosemary and of course lemon zest before using the juice.

Makes 12 slices

Ingredients

• 180 grams of plain flour

• 170 grams of polenta

• 130 grams of icing sugar

• 1 teaspoon salt

• 1 tablespoons of rosemary leaves, chopped

• 2 lemons, zested

• 215 grams of olive oil

Method

1. Preheat the oven to 150C.

2. In a large bowl, mix together the flour, polenta, sugar, salt, rosemary and lemon zest. Add the olive oil and stir until all of the dry mixture is incorporated

3. Transfer the dough to a 23cmx23cm baking tin (or something similar). Push the dough into the pan to create an even layer and prick the surface of the dough with a fork (feel free to make some fun patterns). Bake for about 30 minutes, until lightly golden and the surface feels firm to the touch

4. Remove from oven and allow to cool for about 20 minutes. Let the shortbread cool a bit longer before removing from the pan.

5. While still warm, slice the shortbread into whatever size you'd like (I do wedges with my tart tin but squares are very nice, too).

Recipe provided by Mark Breen of Seasonal Kitchen.

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