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Sunsweet Prunes

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Prune Rosemary Shortbread


Preparation
15
minutes
Servings
25
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

  1. 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.
  2. 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.
  3. 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.

Recipe Categories

Canapes and Savoury Snacks, LP Prep Under 15 mins, Starters and Appetizers

Recipe Tags

Vegetarian/Meatless,Prep under 15 Mins

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