Rosemary-Lemon Shortbread

Name: Rosemary-Lemon Shortbread
Ingredients: 13½ tablespoons (200g) unsalted butter, at room temperature, plus more for the pan(s); 1 tablespoon fresh rosemary, chopped; Zest of ½ lemon; 1⅓ cups (185g) all-purpose flour; 7 tablespoons (40g) cornstarch; 1¾ cups (70g) freeze-dried sweet corn; ½ cup (70g) date sugar; ¼ teaspoon salt

www.purewow.com

This rosemary-lemon shortbread is free of refined sugar and sweetened with a surprising ingredient: freeze-dried corn.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

13½ tablespoons (200g) unsalted butter, at room temperature, plus more for the pan(s)
1 tablespoon fresh rosemary, chopped
Zest of ½ lemon
1⅓ cups (185g) all-purpose flour
7 tablespoons (40g) cornstarch
1¾ cups (70g) freeze-dried sweet corn
½ cup (70g) date sugar
¼ teaspoon salt