These biscuits are so simple in both ingredients and method; they are effortlessly delicious. They have all the satisfaction of a crumbly shortbread, but have the added bonus of a yummy flavour hit of rosemary. If you have never tried rosemary in sweet baking before then you should definitely try these, you might become a convert like me. I find them perfect to munch on while enjoying a herbal tea.
- 55g sugar
- 115 butter, softened
- 170g flour
- 2 tablespoons of finely chopped fresh rosemary
Mix the sugar, butter and flour until combined. It is easiest to use your hands.
Knead in the rosemary until a nice smooth ball of dough is formed.
Let the dough rest in the fridge for 15-30 minutes.
Roll out the dough 5mm thick and cut out the biscuits. I like to use mini cookie cutters.
Set out on a greased or lined baking tray, leaving a small space between each.
Bake at 180 Celsius for 10-15 minutes until they start to go lightly golden.
Makes a small batch: approx 40 mini cookies, or approx 15 'regular' sized cookies.