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.
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