Rosemary & walnut shortbread

Rosemary & walnut shortbread

Rosemary gives these buttery biscuits a subtle herby twist

Difficulty and servings

Easy

Makes 30

Preparation and cooking times

Total time

Ready in 1 hour plus chilling

Method

  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

Recipe from olive magazine, April 2008.

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Difficulty and servings

Easy

Makes 30

Preparation and cooking times

Total time

Ready in 1 hour plus chilling

Ingredients

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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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