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Recipe by olive magazine

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1. 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.
2. 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

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• StormyRaincloud

  08 April 2008

  StormyRaincloud rated and commented on this recipe

  

  Lovely herby flavour that turned out well despite spilling my water on the dough :o/

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• janeinfrance

  01 October 2008

  janeinfrance commented on this recipe

  The unusual blend of walnuts and rosemary in the shortbread is very subtle and delicious. I made them when friends came round for coffee, they lasted five minutes on the plate! Highly recommended.

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Ingredients

• 325g plain flour
• 200g salted butter
• 125g caster sugar
• 2 egg yolks
• 2 tsp rosemary , finely chopped
• 60g walnuts , chopped

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Difficulty and servings

Makes 30

Preperation and cooking times

Ready in 1 hour plus chilling

Ingredients

• 325g plain flour
• 200g salted butter
• 125g caster sugar
• 2 egg yolks
• 2 tsp rosemary , finely chopped
• 60g walnuts , chopped

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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