Rosemary shortbread biscuits may sound a little odd, but once you have made them you will understand. Buttery, sweet and with a hint of rosemary they are absolutely melt-in-the-mouth.
- 300g butter, at room temperature
- 150g caster sugar, plus 2 tsp for the topping (optional)
- 250g plain flour
- 75g rice flour (available at health food shops)
- Pinch of salt
- 2 tbsp finely chopped fresh rosemary
- Make sure one of your ovens is at around 180-200ºC.
- Cream the butter in a large bowl until pale yellow and light.
- Add the sugar, and continue mixing until the mixture is fluffy. Add both flours, the salt and the rosemary, and mix until thoroughly combined.
- The dough will be somewhat soft. Refrigerate it for a few minutes if necessary, so that it is firm enough to roll.
- Roll out the dough on a floured surface to form a rectangle about 5mm thick. Cut the dough with a cookie cutter, any shape you like, and place them about 1cm apart on two baking trays.
- Sprinkle with a little sugar if desired, and bake in the oven for 12-16 minutes, until the edges are golden. Adjust time depending on the temperature.
- Remove from the oven, and transfer to wire racks to cool. Serve with biscuits on the side.
From Rachel’s Food for Living, by Rachel Allen.