Lemon Rosemary Shortbread (makes about 32 cookies)
- 3 cups white whole wheat flour
- 1.25 cups powdered sugar
- 1 tsp fine sea salt
- 1 tbsp fresh rosemary, chopped
- zest of 2 lemons
- 1 cup olive oil
Pre heat the oven to 160 degrees. Mix flour, sugar, salt, rosemary and lemon zest in a bowl. Pour in the olive oil and stir until all of the dry patches are gone. Transfer the dough into a rectangular oven dish and use your fingers to shape the dough into an even layer. Make holes in the dough with a fork, diagonally. Bake until the surface feels firm to the touch and is slightly golden around the edges. About 45-55 minutes.
Let the oven dish cool down for about 20 minutes. Use a sharp knive to loosen the cookies from the edge first and then cut them in 8 columns and 4 rows.