2013-11-22
Rosemary Shortbread
Ingredients
- 115 gms butter
- 55 gms caster sugar
- 180 gms plain flour
- 2 tbls finely chopped rosemary leaves
- Extra sugar for the top
- Servings : Makes 20
- Prep Time : 15 mins
- Cooking Time : 15 mins
- Temperature : 160ºC
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Method
- Cream butter and sugar till soft and smooth.
- Work in flour and rosemary, mix to make a soft dough squeezing together with your hands.
- Roll out into a rectangle about 6 mm thick and cut into fingers approximately 3 x 5 cm.
- Place on a greased baking sheet and cook in a preheated oven at 160ºC for about 15 minutes, until just beginning to brown.
- Remove from oven and sprinkle with a little extra sugar.
When mum was going down to Dorset she stopped at a herb nursery where she had the most beautiful Rosemary Shortbread with her cup of coffee. She asked for the recipe and they happily passed it onto her and she has been making them ever since with Rosemary from the garden.
Recipe Category: Bits & Bobs
