Dark Chocolate Rosemary Shortbread Cookies w/ Himalayan Pink Salt

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My study group mates from school nagged me for treats after discovering my blog, so I set off to make them appeasement cookies. School has be rather busy, but procrastination makes me do the darnedest things, so one night, I decided to experiment a bit in the kitchen with what I had in the pantry (I really didn’t have time to go grocery shopping). I opened my fridge and my last sprig of rosemary sat there all alone that I decided to introduce it to some friends.

This cookie plays on sweet and savoury flavours, so die-hard sweet tooths beware… this isn’t your typical cookie! For a maximum sweet and savoury experience, serve these babies with a bowl of caramel-vanilla ice cream (I like to have it with Chapman’s Santa’s Milk & Cookies ice-cream). The rosemary flavour develops and intensifies the longer the cookie is allowed to sit, so if you try one straight out of the oven and think you need stronger flavours, leave the cookies to sit and allow the rosemary flavours to intensify overnight.

For less experienced bakers, shortbread cookies are a tad bit more finicky than your average cookie. You may find your mixture rather dry and chalky at the beginning, but be patient, mix well, knead thoroughly, and you should not have to add water. Shortbread cookies should technically only be moistened by the butter in the dough.

For a more grainy crumbly version of this shortbread, try substituting 3/4 cups of the all-purpose flour with rice flour.

So there you have it, another Nommy Noms recipe! Happy baking!

Dark Chocolate Rosemary Shortbread Cookies w/ Himalayan Pink Salt

Makes about 2 Dozen (2.5 Inch Diameter)

Ingredients

  • 1 1/2 C Unsalted butter (Leave out on the counter to warm for 15 minutes)
  • 2 3/4 C All-purpose flour (OR 2 C flour & 3/4 C rice flour)
  • 2/3 C White sugar
  • 1/4 tsp Salt
  • 2 Tbsp Chopped Fresh Rosemary + A few leaves for garnish
  • 1 Tbsp Lemon rind (finely chopped, optional)
  • 3 tsp Ice cold water (maximum amount, only use if needed)
  • 85 grams (3oz) Bittersweet chocolate (coarsely chopped)
  • Himalayan Pink Salt (optional)

The Fun Part:

  1. With an electric mixer, cream together the butter and sugar until light and fluffy. Add the flour, salt, rind and rosemary and blend with a knife, using a cutting action to form a soft dough. If dough doesn’t come together, try using finger tips and knead the dough until it forms a cohesive dough ball. If the dough still refuses to come together, add 1 tsp of ice cold water and try again. Add up to 3 tsp. Divide dough into 2 balls, wrap tightly with cling film and refrigerate for 20 minutes.
  2. Preheat the oven to 375F (190C).
  3. Work with the dough one ball at a time. Place one portion of the dough on a floured surface and roll out to half an inch thickness. Cut into desired shape with cookie cutters and place onto lined cookie sheets, 1 inch apart.
  4. Bake for 15 minutes, or until the edges turn slightly golden, turning cookie sheet halfway through.
  5. When ready, cool cookies on a wire rack.
  6. While cookies are cooling, place a heat proof bowl over a pot of gently simmering water. Make sure the base of the bowl DOES NOT come into contact with the simmering water. Place the coarsely chopped chocolates in the bowl and mix from time to time until melted. Make sure chocolate does not come into contact with water as it melts, or else it will seize! Once melted, remove the pot-bowl contraption from the heat. With a metal spoon, spoon a dollop of chocolate over the cooled cookies and spread with the bottom of the spoon. Garnish with a rosemary leaf, and if desired, sprinkle a bit of coarsely ground Himalayan pink salt (try not to over salt!).
  7. Serve with a bowl of caramel-vanilla ice cream! (Trust me, they go together like PB&J)

Note:

  1. Cookies keep for 3-4 days in an airtight container. For peak rosemary flavour, let cookies sit for a day before serving.
  2. If you’re unsure what your palate is accustomed to, try the cookie before sprinkling with salt, and see if you want to give it another hit of saltiness with the pink salt.
  3. You can replace the pink salt with other coarsely grounded salt. Pink salt is used purely for aesthetic reasons. Pink salt and normal salt has very little discernible taste differences.

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6 thoughts on “Dark Chocolate Rosemary Shortbread Cookies w/ Himalayan Pink Salt

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