RECIPE: Rosemary and Lemon Shortcake | Wisconsin Public Radio


Rosemary Lemon Shortbread is excerpted from Good & Sweet © 2022 by Levy, Brian. Reproduced with permission from Penguin Random House. All rights reserved.

  • Place a rack in the middle of the oven and preheat the oven to 300°F. Lightly grease two 6-inch round metal pans or one 8-inch square metal pan and line pan(s) with parchment paper.

  • In a stand mixer (or in a bowl with a hand mixer), beat the softened butter with the rosemary and lemon zest on medium-high speed until creamy.

  • In a food processor, combine the flour, cornstarch, freeze-dried corn, date sugar and salt. Pulse a few times to break up the corn, then continue blending for about 1 minute to pulverize everything into a fine powder.

  • Put half of the dry ingredients in the butter and mix until all the dry ingredients are moistened. Add the remaining dry ingredients and mix until they form an even, loose, sandy texture.

  • Empty the batter into your parchment-lined pan(s) and press down very hard (use your body weight) with your fingers and the heel of your hand to form a flat surface. Use a fork to gently score the cut lines that divide the dough into 16 cookies (8 corners each if using round pans; 16 squares if using a square pan).

  • Bake until golden brown, 25 to 30 minutes. Right after removing the shortbread from the oven, with the shortbread still in the pan(s), use a sharp knife to slice along the scored lines. Cool completely before serving (they taste even better after a few hours) and store in an airtight container at room temperature for up to 2 weeks.

    Instead of 70 grams of freeze-dried sweet corn, you can use 6 tablespoons (52 g) of corn flour
    + 2 tablespoons (18 g) of date sugar.

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