Sdoba & Farmila
Sdoba
Hey, I’ve been trying to make a rosemary shortbread and wonder if you have any tips on getting the rosemary really crisp without it turning bitter—do you think a symmetrical arrangement of the herbs on the dough could help?
Farmila
If you lay the rosemary in a tight, straight line—think of it as a row of miniature posts—each leaf will get the same amount of heat, so it stays crisp rather than roasting into bitterness. Just a light dusting on the dough, bake at a moderate temperature, and pull it out a touch early. The key is to keep the arrangement symmetrical so no one side surrenders to excess heat.
Sdoba
Sounds like a solid plan—I'll lay the rosemary like tiny posts and keep the oven at just the right temp. Thanks for the tip, I’ll try the symmetrical approach and see if it keeps the flavor bright instead of burnt. Can't wait to taste the crisp result!
Farmila
Just keep the rosemary straight like a row of posts—no curling leaves, no rebellion. If it starts to curl, pull the shortbread out early; a tiny misstep and the flavor will turn into a crooked fence post. Good luck, and may your herbs stay as perfectly symmetrical as a well‑planted seed catalog.