Simple, classic, with a nice twist… shortbread biscuits scented with fresh rosemary!
- 55g caster sugar
- 1 tsp chopped rosemary leaves
- 115g softened butter
- zest of 1 small lemon
- 170g plain flour
- pinch of salt
- extra sugar for dusting
Place all ingredients in a food processor and whizz together to form a smooth dough. Wrap the dough in clingfilm and chill for 30 minutes. Preheat oven to 160°C and place a sheet of parchment on a baking tray.
Roll out the dough to 3-5 mm and cut into rounds using a cookie cutter of your choice. Place on the baking tray and prick all over with a fork. Bake for 15 minutes, when they should just begin browning. Check them at 12 minutes as they can burn really quickly.
Remove from oven and immediately sprinkle with sugar. Transfer carefully to a cooling rack. They will still be soft and crumbly, but crisp up as soon as they are cool.