Lemon Rosemary Fig Shortbread Bars




Lemon Rosemary Fig Shortbread Bars 

2 sticks butter, melted and cooled to room temperature (use coconut oil for a vegan version)
1 cup powdered sugar
zest of 1 fresh lemon
1 Tbs. fresh rosemary, minced
1/2 cup dried figs, finely chopped
1/2 tsp. sea salt
1/2 tsp. baking powder
2 cups all-purpose flour

 

Combine all the ingredients together and mix well.


Line a small square baking dish (smaller for thicker bars, larger for thinner cookies) with parchment paper. 

 

Transfer the shortbread dough to the baking dish and even out the top with a spatula. 

 

Chill for at least 2 hours.

 

Preheat oven to 325 degrees. 

 

Bake the shortbread for about 45-60 minutes (the thicker the cookie bars, the longer the need to bake). 

 

Once a toothpick inserted comes out clean and the top is golden brown, you’ll know the shortbread is ready.

 

Cool thoroughly before cutting into bars.

 

Comments

Popular Posts