Black Garlic & Rosemary Powder Shortbread
This fabulous canape was served at the President's Medal dinner this week and is kindly shared by Tim Browne Executive Chef Royal Agricultural Society NSW. In the photo the shortbread is topped with JBS Riverina Angus sirloin and Jewel Onion jam - yum!
115g salted butter room temperature
85g grated parmesan cheese
160g plain flour
2g cracked black pepper
20ml water
20g black garlic and rosemary powder
Cream butter until creamy. Add the Garlicious® Grown black garlic and rosemary powder, parmesan, pepper, flour and water until it forms a dough. Roll in to logs and set in fridge. Slice into rings and bake in oven at 160C for 8-10 min or until golden.
115g salted butter room temperature
85g grated parmesan cheese
160g plain flour
2g cracked black pepper
20ml water
20g black garlic and rosemary powder
Cream butter until creamy. Add the Garlicious® Grown black garlic and rosemary powder, parmesan, pepper, flour and water until it forms a dough. Roll in to logs and set in fridge. Slice into rings and bake in oven at 160C for 8-10 min or until golden.
