Prune Rosemary Shortbread

Preparation

minutes

Servings

persons

Nutrition

115

calories

Ingredients

200 g butter
1 tsp. sea salt
180 g flour
80 g semolina
30 g icing sugar
80 g Sunsweet prunes, finely chopped
40 g Parmesan cheese, grated
4 tbsp. rosemary, chopped
1 tbsp. chilli flakes

Instructions

Quickly combine butter, salt, flour, semolina, icing sugar, prunes, Parmesan, 1 tbsp. rosemary and chilli. Create a smooth dough and form a log (Ø 4 cm). Wrap in cling film and let rest in the refrigerator for at least 1 hour.
Next, place log into the freezer for 20 minutes to ensure that it can be cut as easily as possible. Pre-heat the oven to 170 °C (convection oven not recommended). Sprinkle remaining rosemary on the work table and roll dough log in it. Cut log into 1 cm thick slices and position spaced out on a baking tray lined with baking paper.
Bake for 20-25 minutes. The shortbread should not brown. Place on a rack and cool completely. Pack into small bags or tins and use as presents.