Rosemary Shortbread Biscuits
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Preparation time:
15 minutes
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Cooking time:
12 minutes
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Total time:
27 minutes
Ingredients
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55g caster sugar
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Extra caster sugar, for dusting
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1 tsp chopped rosemary leaves
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115g softened butter
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1 lemon, zest finely grated
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170g plain flour
Method
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Preheat the oven to 150°C/gas mark 2 and set aside a non-stick baking sheet.
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Place the sugar and rosemary leaves in a food processor. Whizz until the rosemary is very finely chopped then add the butter and lemon zest and process until pale and creamy. Transfer to a large bowl and beat in the flour until it forms a stiff dough. Place this on a sheet of greaseproof paper and lay another sheet on top. Then greatly press down with a rolling pin and roll out to 3-5mm thickness. Lift off the top sheet and stamp out the biscuits with your chosen cutter. I used a 7cm-diameter round cutter, but you could use any size or shape. Using a palette knife, lift them off the bottom sheet of paper and carefully transfer to the non-stick baking sheet. Lightly squidge together the remaining dough and repeat the process.
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Prick the biscuits with a fork and bake in the centre of the oven for 12 minutes or until tinged a very pale brown. Remove to a cooling rack (they will still be soft) and liberally dust with extra caster sugar. Serve once cool and crisp.
Comments
Glossary
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Bake
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Beat
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Biscuits
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Brown
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Butter
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Chop
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Cooling rack
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Crisp
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Dust
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Finely chop
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Flour
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Food processor
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Grate
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Lemon
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Non-stick
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Pale and creamy
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Palette knife
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Preheat
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Press
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Prick
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Rack
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Roll
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Rosemary
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Sugar
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Whizz
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Zest
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This recipe was first published in Tue May 01 01:00:00 BST 2001.
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