Rosemary & walnut shortbread
Rosemary gives these buttery biscuits a subtle herby twist
Difficulty and servings
Makes 30
Preperation and cooking times
Ready in 1 hour plus chilling- Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough. Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.
- Heat the oven to 180C/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.
Per serving
122 kcalories, protein 1.6g, carbohydrate 12.9g, fat 7.4 g, saturated fat 3.8g, fibre 0.4g, salt 0.11 g
Recipe from olive magazine, April 2008.

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http://www.bbcgoodfood.com/recipes/5756/
Difficulty and servings
Makes 30
Preperation and cooking times
Ready in 1 hour plus chillingIngredients
Per serving
122 kcalories, protein 1.6g, carbohydrate 12.9g, fat 7.4 g, saturated fat 3.8g, fibre 0.4g, salt 0.11 g


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08 April 2008
StormyRaincloud rated and commented on this recipe
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01 October 2008
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