I dried some lovely Rosemary whilst we were away on holiday and wanted to find a lovely alternative for their use. Too often I like to buy copious amounts of herbs, or simply give bunches of over used herbs from our balcony to my pals from time to time.
One such use are for these Rosemary Shortbreads and if the weather is anything like ours back home in Sydney, you just might need to warm that kitchen with the heat of your oven!
Here’s a recipe which can be super speedy with the aid of a Food Processor (or not if you’d prefer.) I really like the Savoury overtones of the Rosemary and I’ve had these equally lovely shortbreads with the substitution of Lavender too.
Time: 35 mins,
Ingredients: yields approx 20 biscuits,
Pinch of salt
1.5 cups plain flour
3 or 4 sprigs of rosemary, (finely chop the leaves & discard the stems)
1/2 cup of raw sugar- trust me, the crunch works well
*You’ll also need extra flour & raw sugar to roll the dough in case it’s too sticky*
Plus a Food Processor/Mixing bowl, 2 baking trays and baking paper. A butter knife & fork to crimp the biscuit surface and a wire rack to rest.
Preheat the oven to 160C, (320F) Lay the baking paper on the baking sheets and set aside.
Mix all the ingredients of the dough together until combined. I used the food processor for mine which took just under a couple of minutes.
Roll into a log shape and dust with extra flour & raw sugar if it’s too sticky. Using the butter knife, cut biscuits to approx 1 cm, crimp with top with the fork,
Lay the biscuits on the baking sheets and bake for 8-12 mins in the preheated oven. Rotate the trays if necessary.
Once the biscuits have reached an even colour all over, remove from the oven and cool on the wire rack. Enjoy!