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Before you jump to Rosemary shortbread cookies recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to start saving energy by going more green.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite straightforward to live green, of course. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to rosemary shortbread cookies recipe. To cook rosemary shortbread cookies you only need 6 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Rosemary shortbread cookies:

1. Take 250 grams butter (salted)
2. Take 1/2 cup castor sugar
3. Prepare 1/2 teaspoon vanilla essence
4. Provide 2 1/2 cups cake flour / all purpose flour
5. Take 1 tablespoon fresh rosemary finely chopped
6. You need Chocolate for melting (not baking chocolate though)

Instructions to make Rosemary shortbread cookies:

1. Set oven to 180 degrees C. Make sure butter is room temperature. With paddle attachment Cream butter and sugar well. Add vanilla
2. Add flour 1 cup at a time mix well
3. Add rosemary and mix well
4. Flatten the dough and place clear plastic bag over it. Roll lightly. Cut out with cookie cutter
5. Carefully place on baking sheet and bake for about 10 to 12 minutes
6. Cool biscuits before removing from tray so they don't break
7. On medium heat melt chocolate. Add a little milk or cream to prevent scorching, but not too much or it will not set
8. Working quickly dip half the biscuit in chocolate and place on wire rack to set
9. Add flour

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