Savory Shortbread, Three ways.

Name: Savory Shortbread, Three ways.
Total time: 3000 s
Yield: 4 servings
Ingredients: 7/10 pint butter at room temperature; 4 pinches sugar; 3 pinches salt; 1 eggs; 1 egg whites; 9/10 quart all-purpose flour; 2 1/4 jiggers buckwheat flour; dried rosemary; coarse sea salt

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9Ingredients

1050Calories

50Minutes

Description

Shortbread takes a savory turn in this recipe, with only a hint of sugar and three different mix-ins flavoring just one basic dough: dried rosemary, chopped radish tops, and lemon juice and seaweed. Buckwheat flour replaces half the regular flour for nutty flavor and a sturdier texture, all the better for supporting the suggested toppings. The shortbread keeps well at room temperature for up to a week in an airtight container.

Ingredients

servings:

320 grams butter (at room temperature)
4 pinches sugar
3 pinches salt
1 eggs
1 egg whites
450 grams all-purpose flour
50 grams buckwheat flour
dried rosemary
coarse sea salt

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Directions

1With an electric mixer, beat the butter until creamy, add salt and sugar.
2Mix until the mixture whitens. Add egg, egg white, beat until well incorporated.
3Add the flours and mix well until smooth.
4Preheat oven to 200 degrees Celsius (390 degrees Farenheit).
5Divide dough into 3 balls.
6To the first ball, incorporate dried rosemary and a little bit of sea salt, kneading quickly.
7To the second ball, add chopped radish tops and coarse sea salt.
8To hte third ball, add the juice of half a lemon and some chopped seaweed.
9Roll out the dough into a lightly floured surface. Cut out desired shapes with cookie cutter or knife.
10Transfer to a baking sheet lined with parchment paper.
11Bake for 12-15 minutes until lightly golden.
12Once the shortbread is cooked, and cooled spread with green olive tapenade, top with cream cheese or cooked shrimp.
13Keep in an airtight container for one week.