Savory Shortbread, Three ways.

Name: Savory Shortbread, Three ways.
Total time: 3000 s
Yield: 4 servings
Ingredients: 1 2/5 cups butter at room temperature; 4 pinches sugar; 3 pinches salt; 1 egg; 1 egg white; 3 3/5 cups all-purpose flour; 6 2/3 tablespoons buckwheat flour; dried rosemary; coarse sea salt

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9Ingredients

1050Calories

50Minutes

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 egg
1 egg white
450 grams all-purpose flour
50 grams buckwheat flour
dried rosemary
coarse sea salt

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Directions

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