Sunday, 30 November 2008

Rosemary Shortbread

I have made this lovely rosemary shortbread every Christmas for the last couple of years and thought I would share it with my partner in one of the swaps I am doing!  This shortbread is so easy and very tasty and ideal to give as Christmas presents!

340g plain flour
¼ teaspoon salt
225g unsalted butter
140g caster sugar
2 tablespoons rosemary

1.Sift the flour with the salt

2.In a mixer, beat the sugar and butter together until smooth and creamy

3.With the mixer on it's lowest setting, add the rosemary and flour and mix until the dough comes together

4.Shape the dough into a ball and chill in the fridge for 20 minutes

5.Pre heat the oven to 180ÂșC/Gas Mark 4

6.Roll the dough on a lightly floured surface to a thickness of 5-7mm

7.Stamp out the biscuits with a holly shaped cutter and transfer to a lightly buttered baking tray. Prick each biscuit with a fork and bake for 15-20 minutes until golden

8.Leave the biscuits to cool for 10 minutes until firm and then transfer to a wire rack to cool completely

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