rosemary and cardamom for delicious shorbreads

Appreciated as an appetizer as to accompany desserts, here is a delightful shortbread not much sweetened with fresh rosemary and cardamom.

Palets sablés au romarin et à la cardamome,
Rosemary and cardamom shortbreads,

Egg and milk free

For 20 pieces

150 grams of oatmeal (small)
150 grams of oatmeal flour
60 g almond powder
70 g of complete almond purée
30 g of sesame purée
60 g sugar complete
1 tbs cardamom powder (or a few cloves crushed)
1 tbs fresh rosemary crushed
80 g fresh oat cream
1 teaspoon yeast phosphate-free
1 pinch of salt

Blend the oat flour, the almond powder, salt with flakes and yeast.
Add the sugar, cardamom and the rosemary.
Blend the oat cream with the almond and sesame purées.

Mix together all ingredients and gather in a bowl.
Leave it in the fridge for 1 hour. Dredge your working table with a bit of flour (oat or spelt wheat) and spread it with a rolling pin. I make it between 2 silpats.
Cut up according to your wish.
Put in oven at 150 ° (th. 5) for about 15 minutes. Let them cool before taking them away of the plate. They get harder when cold. Keep them for a month in an iron box enveloped in some waxed paper.