With three rosemary bushes going gangbusters, it was time to make use of the fresh herb. Craving something a little bit unexpected, I decided to make toasted caraway rosemary shortbread and serve it alongside black raspberries and heavy cream for dessert. The key to achieving the perfect shortbread texture was whipping the chilled butter and sugar together for a total of ten minutes, and then baking in cake pans and slicing into sticks once cooled.

https://www.bonappetit.com/recipe/rosemary-and-toasted-caraway-shortbread