Rosemary & lemon shortbread

1.Preheat the oven to 170 ̊C, gas mark 3; lightly grease a 23cm springform or loose-bottomed cake tin and line the base with baking parchment. Using a pestle and mortar, pound the rosemary and 20g sugar for a couple of minutes to release the oils. The rosemary should be lightly crushed and aromatic.

2.Using a wooden spoon, beat the butter and salt in a mixing bowl until light. Add the rosemary sugar, plus the remaining 80g sugar, and beat again until fluffy. Next, beat in the lemon zest and juice, then finally beat in the flour until just combined. Tip into the cake tin and smooth the top with the back of a spoon. Use a fork to prick the shortbread all over, pushing the tines right through the dough, then sprinkle with the extra 1 tbsp sugar.

3.Bake for 50 minutes-1 hour, covering the tin loosely with foil after 40 minutes if it is browning too much. As soon as it comes out of the oven, remove the sides of the tin and use a large knife to mark it into 10 triangular pieces, cutting just halfway down through the shortbread. Cool completely, then remove the base and break or cut into pieces to serve.