Rosemary Shortbread

Rosemary Shortbread

Now, some people doubted whether a savoury herb like rosemary would work well in a biscuit. They soon ate their words, and all my bloody shortbread. The rosemary actually comes across as quite a delicate flavour, so you could definitely get away with stepping up the quantities. I think this recipe originated with the National Trust, like all wonderful things in life.

Makes 12 medium sized biscuits

55g sugar, plus extra for dusting
1 tsp finely chopped rosemary
115g butter
Zest of 1 lemon
170g flour

Rosemary shortbread (3)

If only all ingredients lists were this short

1. Whizz together the sugar and rosemary in a food processor. I found my blades were a bit too high for this – you might need to shake it around a bit. Add the butter and lemon zest, and blend until pale and creamy.

2. Transfer to a large bowl and mix in the flour, you may need to knead it slightly to bring everything together.

Rosemary shortbread (7) Rosemary shortbread (9)

3. Roll out between 2 sheets of baking paper to about half a centimetre thick, then cut out your biscuits. Once all the dough is used up, transfer to a lined baking sheet and bake at 160C for around 12 minutes, or until slightly golden.

Rosemary shortbread (10)

4. Sprinkle liberally with sugar and transfer to a wire rack to cool.

Rosemary shortbread (15)


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