Tomato & rosemary Shortbread biscuits

Name: Tomato & rosemary Shortbread biscuits
Total time: 90 min
Yield: 10 portions
Ingredients: flour; butter; tomato paste; rosmary, chopped; lemon (zest only); dark balsamic vinegar; olive oil; salt

Duration: 1 h 30 min

Difficulty: easy

Tags:

alcohol-free vegetarian

Aromatic & extraordinary – this shortbread combines sunny tomato paste with freshly chopped rosemary and the citrus aroma of lemon zest. Dark balsamic vinegar adds a subtle hint of acidity, while olive oil and salt provide a savoury finish. Perfect for anyone who wants to give classic biscuits a Mediterranean twist – ideal as a snack with a glass of wine or for dear guests!

Ingredients for

Ingredients for the spritz cookies

200 g flour

100 g butter

50 g tomato paste

1 Teaspoon(s) rosmary, chopped

1 lemon (zest only)

2 Teaspoon(s) dark balsamic vinegar

1 Tablespoon(s) olive oil

0.5 Teaspoon(s) salt

Preparation

Total time: 1 h 30 min

Prepare the spritz cookies

Knead all the ingredients into a smooth dough, wrap in cling film and chill for approx. 60 minutes.

Preheat the oven to 180°C fan oven and knead the dough thoroughly once more.

Use the rotary mincer and the desired cookie attachment to make the shortbread cookies and carefully place them on a baking tray lined with baking paper.

Bake for approx. 12 minutes until the cookies slowly start to brown.