Thursday, 5 February 2015

rosemary seasalt shortbread (with honey brie frosting)

I tore this recipe from a magazine before Christmas and its been hanging around my kitchen ever since. The scent or rosemary with the salt sounded so delicious, and well, shortbread too of course!  How could I resist. So today, while both kiddos had play dates (oopss, I mean 'hang out' for the 12 year old!) and it was a grey wet afternoon and walking the dog in full waterproofts wasn't very appealing, I decided that today would be perfect for a spot of afternoon baking.  I had to do a quick trip to the grocery store for some Brie for the frosting, but it was worth it.  Here we go….


I cup unsalted butter
1/2 cup white sugar
1/2 egg
2 teaspoons pure vanilla extract
3 teaspoons dried rosemary, plus extra for trimming
3 1/2 cups flour
1/2 teaspoon course sea salt
1/4 cup of fig preserve


4 ounces cream cheese, softened
1/4 cup unsalted butter
4 ounces Brie, softened
1 cup powered sugar
2 teaspoons honey

Cookies:  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for approx 3 minutes.  Add the egg and continue mixing for another 1-2 minutes.  Add vanilla, 3 teaspoons of rosemary and flour and mix until a thick dough forms (I switched to a dough hook attachment for this part).  Divide the dough in half, and roll into two logs about 3 inches in diameter each, wrap in cling wrap and pop in the freezer for 1 hour.

Preheat oven to 375 F.  Remove dough logs from freezer and slice into 1/4 inch thick round slices.  Place parchment paper onto a baking sheet, and lay out the cookie slices.  Press a tiny pinch of rosemary (or a couple of leaves if fresh) together with a few grains of salt into the top of each cookie.  Bake 10-12 minutes or until just before they barely start browning on the edge.  Remove from oven to cool.

Frosting:  In a stand mixer with whisk attachment whip cream cheese until smooth.  Add butter and continue mixing for 3 minutes until smooth.  Add Brie and whip for another 3 minutes until smooth.  Add sugar and mix until smooth. Add honey and mix until creamy and smooth.

Frost each cookie with a dollop of the delicious frosting and garnish with a smudge of fig preserves.

Perfect with an afternoon cup of tea and a good book.

PS - the recipe stated 10-12 minutes to bake, but I found 15 minutes worked for me!


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