Tuesday, December 14, 2010

Rosemary Walnut Shortbread




Rosemary, with its unforgettable pine-like fragrance, pungent flavour, and unique health benefits, is an indispensable herb for every kitchen.
They are often used to flavour meat, fish, sauces or soups. Besides its well-known culinary use, rosemary has been used in cosmetic and to treat digestive disorders and headaches.

Adapted from BBC Good Food



  • 325 g All purpose flour
  • 200 g Salted butter
  • 125 g Caster sugar
  • 2 Egg yolks
  • 1 tbsp Rosemary
    ©angiesrecipes
    , finely chopped
  • 60 g Walnuts, chopped



  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.
  2. 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.
  3. Line two baking trays with paper. Heat the oven to 180C/350F. Slice the dough into biscuits and arrange on the prepared trays. Bake for 20 minutes until lightly golden brown. Remove and transfer to the wire racks to cool.






No comments:

Post a Comment