i sprinkled some with nutritional yeast and sea salt but they turned out pretty pale, the next batch i brushed with olive oil and sprinkled with more rosemary leaves. the salt is nice.
used a forearm length branch of rosemary, leaves picked off the branch and finely chopped; added to flour before butta is cut in
: twice as much might still be ok, currently its subtle and delicious
prolly too sweet
but really great...
hot thanksgiving jawns.
im gonna try sage and chive versions also
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