Rosemary Shortbread
This is a traditional recipe Nan Fran got from a friend. The rosemary can be replaced by lavender for a similar herby floral effect.
The biscuits are sweet and savoury and delicious with a cup of tea.
Ingredients for Rosemary Shortbread:
- 8 ounces flour
- 4 ounces butter
- 2 ounces of sugar
- 1 ounce of dried rosemary (finely chopped)
- Baking tray and biscuit cutter
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Method for Rosemary Shortbread
- Sift the flour into a large bowl
- Add the butter in small chunks and begin to work it in with your fingers
- Now add the sugar and rosemary and keep on working the mixture
- Form a ball out of the mixture; if it is too crumbly, add a little bit more butter; if it is not dry enough, add a little flour; now put the ball in some cling film and put it in the fridge for 30 minutes
- Roll the mixture out on a floured surface until it is half a centimetre thick
- Cut your biscuits from the mixture and put them on a floured baking tray
- Use a fork to prick each biscuit and sprinkle a little sugar on top
- Put the biscuits in the middle of the oven at 150 degrees for 25 minutes. Check them at 15 minutes to ensure that they are baking well.
- Now it’s time to enjoy the best part and eat your biscuits.
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