Savory Shortbread, Three Ways.

• 1 3/8 cups butter at room temperature
• 4 pinches sugar
• 3 pinches salt
• 1 egg
• 1 egg white
• 3 5/8 cups all-purpose flour
• 6 2/3 tablespoons buckwheat flour
• dried rosemary
• coarse sea salt

1. With an electric mixer, beat the butter until creamy, add salt and sugar.
2. Mix until the mixture whitens. Add egg, egg white, beat until well incorporated.
3. Add the flours and mix well until smooth.
4. Preheat oven to 200 degrees Celsius (390 degrees Farenheit).
5. Divide dough into 3 balls.
6. To the first ball, incorporate dried rosemary and a little bit of sea salt, kneading quickly.
7. To the second ball, add chopped radish tops and coarse sea salt.
8. To hte third ball, add the juice of half a lemon and some chopped seaweed.
9. Roll out the dough into a lightly floured surface. Cut out desired shapes with cookie cutter or knife.
10. Transfer to a baking sheet lined with parchment paper.
11. Bake for 12-15 minutes until lightly golden.
12. Once the shortbread is cooked, and cooled spread with green olive tapenade, top with cream cheese or cooked shrimp.
13. Keep in an airtight container for one week.

butter, sugar, salt, egg, egg, flour, buckwheat flour, rosemary, salt

Taken from www.yummly.com/recipe/Savory-Shortbread_-Three-ways_-782366 (may not work)