1 cup Earth Balance margarine (Regular Style in a tub, or Buttery Sticks; don't use "whipped" margarine) 1/2 cup sugar 2 cups unbleached all-purpose flour 1 teaspoon dried whole rosemary leaves, lightly crushed
Cream margarine and sugar together. Add flour and mix until incorporated. Dough will be crumbly around the edges but will adhere to itself. Knead very briefly just to get the crumbly bits in.
Pat dough into a 9-inch pie plate or an 8- or 9-inch square baking pan. Press edges with a fork if you want that look; cut into squares or wedges. Bake at 325 F for about half an hour, checking at the 20-minute mark, which is what the recipe says, just in case it's done, and then giving it ten more minutes so that the edge is a little brown before you take it out.
Stern old wisdom says to break it apart with a fork when it's cool, but I use a table knife to reinforce the lines I cut in the dough.
What makes this is the good margarine and also the rosemary, which adds a lovely flavor and helps make up for the lack of a strong buttery taste.
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1 cup Earth Balance margarine (Regular Style in a tub, or Buttery Sticks; don't use "whipped" margarine)
1/2 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon dried whole rosemary leaves, lightly crushed
Cream margarine and sugar together. Add flour and mix until incorporated. Dough will be crumbly around the edges but will adhere to itself. Knead very briefly just to get the crumbly bits in.
Pat dough into a 9-inch pie plate or an 8- or 9-inch square baking pan. Press edges with a fork if you want that look; cut into squares or wedges. Bake at 325 F for about half an hour, checking at the 20-minute mark, which is what the recipe says, just in case it's done, and then giving it ten more minutes so that the edge is a little brown before you take it out.
Stern old wisdom says to break it apart with a fork when it's cool, but I use a table knife to reinforce the lines I cut in the dough.
What makes this is the good margarine and also the rosemary, which adds a lovely flavor and helps make up for the lack of a strong buttery taste.
P.