Mary Miso - Recipes for every day - Cookbooks
250g plain flour
80g corn starch
1 tea spoon sea salt
150g sugar
2 tangerines, zest and juice
330g cold butter
½ bunch of rosemary, chopped
Lay baking paper into a 25cm x 20cm baking tray.
Mix flour, corn starch, sea salt, sugar and tangerine zest. Add tangerine juice, butter and rosemary and knead into a dough.
Fill dough into baking tray and press flat with a floured hand. Cool for 1 hour.
Preheat oven to 165°C.
Pierce dough with a fork and cut in 1.5cm x 5cm pieces (leave dough in tray). Bake 50 minutes.
Let shortbread cool for 10 minutes. Cut the pieces again and take them out of the baking tray.
