With my plans for the weekend well and truly quashed by the weather this morning, I decided I should spend my afternoon in the warm and do some baking. After a quick trip to the plot to collect a couple of bags of kale, dressed head to toe in waterproofs (looking great, I might add!!) I cracked on with cooking some Rosemary and Lemon Shortbread biscuits.
They were super easy to cook, and it was so nice to use Rosemary for something different. I really struggle to think of how I can use herbs other than the standard roast dinner. I’d really like to use them more this year if I can.
50g Caster Sugar + a little extra for dusting
125g Plain Flour
Zest of 1/2 lemon
1 tbsp freshly chopped rosemary
Preheat the oven to 170 fan. Grease a non stick tray.
You can do the next bit by hand, or like me, use a food mixer –
Add sugar and butter to your blender and mix until creamed. Add the flour and mix to fine bread crumbs. Then add the lemon zest and rosemary. Mix until the breadcrumbs start to come together into a dough.
Remove the dough (carefully!) and place onto a piece of non-stick paper and lightly sprinkle with flour. Roll out to around 1cm thick and begin cutting out your biscuits using a cookie cutter, whichever shape you like. Place each biscuit on your tray. Keep squashing the dough together and re-rolling until you’ve used it up.
Place in the oven for 10-15 minutes, until just golden. Remove and place on a wire rack to cool down. Then enjoy!
If you have any recipe suggestions for Rosemary, I’d love the hear about them.