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!
What to do:
- Preheat the oven to 170C.
- Wash the rosemary and wipe dry. Strip the needles from the medium branch and finely chop. You will need about 2 tablespoons worth.
- Line the baking tray with a piece of baking paper.
- 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.
- 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.
- Prick holes in the dough with a fork and garnish each wedge with a small sprig of rosemary.
- 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.
- 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?