There is something about the sunshine which makes me want to eat biscuits. Truth be told, all weathers make me want to eat biscuits. After my half an hour in the garden earlier, when I managed, despite the factor 50 sunblock, to burn; it was wonderful to be able to appreciate all the scents of the herbs around me. That’s when I decided to make Rosemary Shortbread.
A while back I made some chocolate shortbread and this recipe follows the basics of that.
What you need:
- 100g of golden caster sugar.
- 200g of butter (I used Yeo Valley Organic Unsalted – cool and cubed)
- 300g of flour (I used half Doves Farm Plain and half self raising for no other reason than I didn’t have enough of the plain flour!)
- Pinch of salt
- About 2 teaspoons of rosemary, chopped or torn into small pieces.
What to do:
- Preheat the oven to 180degrees and line a tin (either a flat tin or a victoria sponge tin).
- Mix all the dry ingredients together before adding the butter and rubbing it in with the tips of your fingers. It should resemble crumbs when it is ready. You can use a mixer for this – in which case just tip it all in and blitz it together.
- Tip into your prepared tin and press together with the back of a spoon. Then score the mixture into the shape you want your biscuits to be. Prick with a fork.
- Bake for around 25 mins. If the mixture starts to brown too fast turn the oven down a bit.
- Take out and cut along the score marks to make your biscuits. Leave to cool on the tin.
- Eat loads of the stuff!
ps – Doing this on a roasting hot day in a roasting hot kitchen isn’t a good idea. You end up with weird butter hands. Shortbread is still good though!!