Rosemary shortbread

Allison was our gardener before Byron and she suggested this recipe to me. I was sceptical at first but lo! she brought some in that she had made and they were deeeeeelish! The rosemary bizarrely makes the biscuits taste of aromatic spices like cinnamon and ginger!

Image 4

 

Fresh from the garden: rosemary
Recipe source: adapted from a recipe by Yvette Van Boven in Home Made
Serves: 8 at home or 24 tastes

Equipment:

  • Paper towel
  • Baking paper
  • Measures: tablespoon
  • Scales
  • Medium baking tray
  • KitchenAid stand mixer with paddle attachment
  • Bowls – big, med, small
  • Butter knife and fork
  • Chopping board & knife
  • Cellophane bags and ribbon if needed
Ingredients:

  • 150g butter at room temperature
  • 50g caster sugar
  • 1 tablespoon honey
  • 250g self-raising flour
  • 1 pinch salt
  • A medium branch of rosemary with extra sprigs to garnish

What to do:

  1. Preheat the oven to 170C.
  2. Wash the rosemary and wipe dry. Strip the needles from the medium branch and finely chop. You will need about 2 tablespoons worth.
  3. Line the baking tray with a piece of baking paper.
  4. Beat the butter and the sugar and honey into a creamy mass. Stir in the flour, with the rosemary and salt. Do not beat too long, it just has to be well blended. Knead a few times on a countertop dusted with flour until it turns into a smooth dough ball.
  5. Press the dough into the baking tray and even out. Cut the raw slab into small equal fingers with the edge of the butter knife.
  6. Prick holes in the dough with a fork and garnish each wedge with a small sprig of rosemary.
  7. Bake the shortbread in the oven for 15-20 minutes until light brown. Leave to cool in the dish for 10 minutes and then carefully remove it. You can now break it along the scored lines and leave to cool further.
  8. And serve! Or if giving as presents, slip into cellophane bags when cold and tie with ribbon. 

Notes: What other dishes can you use rosemary in? Why should we not beat the ingredients for too long? What other flavourings could you use?

Advertisements
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: