Rosemary & demerara shortbread
These versatile biscuits take little effort - add your favourite sweet flavours for a delicate dessert or eye catching canapé
Difficulty and servings
MAKES about 15
Preparation and cooking times
Ready in 45 mins plus chilling
- Put the sugar into a food processor along with the rosemary and whizz until the rosemary is finely chopped. Add the butter and whizz, then add the semolina followed by the flour bit by bit until the mix comes together as a dough. Turn out onto some baking paper, roll into a log about 4cm across and wrap and chill for 30 minutes.
- Heat the oven to 200c/fan180c/gas6. Cut the dough into 1cm thick rounds and space them well apart on a baking sheet. Sprinkle a little demerara onto each and bake for 10-15 minutes or until lightly golden. Cool for a couple of minutes on the sheet and then transfer to a wire rack.
VARIATION - SALTED CARAMEL
Add 2 large pinches of salt crystals to the dough and then set ¼ a soft toffee on top of each and press in gently.
VARIATION - FENNEL & LEMON
Whizz 1tsp fennel seeds and the zest of a lemon with the sugar.
VARIATION - GINGER
Add 1 tsp ground ginger and 1tbsp chopped preserved ginger to the dough instead of the rosemary.
PER BISCUIT
97 kcalories, protein 1g, carbohydrate 11.4g, fat 5.6 g, saturated fat 3.5g, fibre 0.3g, salt 0 g
Recipe from olive magazine, November 2011.
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Ingredients
- 50g golden caster sugar
- 2-3 tsp rosemary needles
- 100g unsalted butter , very soft
- 1 tbsp semolina or rice flour
- 140g plain flour , sifted
- demerara sugar , to dust over
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Difficulty and servings
MAKES about 15
Preparation and cooking times
Ready in 45 mins plus chilling
Ingredients
- 50g golden caster sugar
- 2-3 tsp rosemary needles
- 100g unsalted butter , very soft
- 1 tbsp semolina or rice flour
- 140g plain flour , sifted
- demerara sugar , to dust over
PER BISCUIT
97 kcalories, protein 1g, carbohydrate 11.4g, fat 5.6 g, saturated fat 3.5g, fibre 0.3g, salt 0 g
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14 February 2012
Lynnette rated and commented on this recipe
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14 February 2012
Lynnette commented on this recipe
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