Dandelion-Rosemary Shortbread Cookies

Ingredients

• 2 cups flour

• 1 cup organic, unsalted butter

• 1/2 cup honey

• 1/2 cup icing sugar

• 1/4 parmesan or asiago cheese shredded finely

• 1/2 cup dandelion petals finely chopped

• 2 tablespoons finely-chopped fresh rosemary

• black pepper to taste

• sea salt to taste (just a pinch needed because the cheese is already salty)

Method:

Put the flour, sugar, rosemary, dandelion petals salt, and Parmesan or Asiago into the bowl of a food processor and pulse until combined.

Add the butter and honey and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.

Spread a large sheet of parchment paper on a work surface and transfer the dough onto it.

Form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the parchment gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Twist ends to close.

Chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.

Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool on baking sheet for 5 mins before transferring to a wire rack for cooling.

Note: I like mine to be the same soft light texture and colour of regular shortbread. If you want them to be more crispy the slice thinner and bake a little bit longer.

Serve with a charcuterie board with meats and cheeses and spreads like hummus or hot pepper jellies.