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 180ºC/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

Limoncello - part 1

In preparation for the festive season and pressies for family and friends, the Plum Brewery started off their first batch of Limoncello!

I got the recipe from "A Year of Family Recipes" by Lesley Wild and published by the Betty's Cookery School.  As with my Sloe Gin - this takes time and attention.  I have just completed part one of the recipe, and am writing this while I wait for the kettle to boil.  I am just about to take afternoon tea out into the garden for Mr Plum who has just fixed my shed!

Ingredients (makes 1.5 litres)

8 organic unwaxed lemons (or whatever you can get at the market ... I only got 7, so will be adding an extra one later on!)

750ml 80% proof vodka (the vodka I have is only 37.5% - so not sure whether it will work!)

625ml water

500g caster sugar

Method for part 1:

1.  Carefully pare the peel from the lemons with a sharp knife, ensuring the white pith is left behind.

2.  Pour the vodka into a large glass jar, then add the peeled lemon zest.  Cover with the lid and leave in a cool dark place for 40 days.  Gradually the vodka will absorb the flavour and rich colour of the lemon zest.  At the end of this stage the zest will be pale and quite brittle - this is a sign that you can progress to the next stage.