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I wanted a cookie
with a bit of a savory edge to take to a nut-free event, and already
had some experience with rosemary in cookies, so these were born.
Sheets lightly greased
300/250 degrees F Time 35'
1/2 cup sugar
450 grams hard wheat
150 grams rice
3 tsp dried rosemary leaf
4 cups unbleached or whole wheat pastry flour
3 cups unbleached or whole wheat pastry flour PLUS 1
cup rice flour
3 teaspoons ground rosemary
1 teaspoon soda
1/2 teaspoon salt
1/4 cup buttermilk powder
1/2 cup butter
4 oz finely-grated cheese
Water to texture (about 1 cup)
Whisk together the dry ingredients. Beat in the butter until the
mixture is fine and crumbly. Add the milk and water to texture.
Pat dough into 4-6 inch circles, 1/4 inch thick, directly onto the
baking sheets. Cut wedges into the dough.
Bake at 300 degrees for 25 minutes then drop heat to 250 degrees for an
additional 10 minutes until cookies are just becoming firm on
top. With a spatula, divide them at the pre-cut wedge marks and
lay on racks to cool. They will firm up as they cool.
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