These shortbread thins are outstandingly good. Like, WOW good.
All the recipes in this Herbs in Sweet Places collection are really delicious but if you make only one, have it be this one.
For one, making any kind of shortbread is a fantastically feel good thing to do, it’s virtually impossible to balls it up. Then, its buttery nature lends itself well to herbs, very well indeed.
The oils in the orange zest bring out the deeper spicy tones of the rosemary, creating a sophisticated flavour match all round. Shortbread also keeps really well, and requires nothing more than the holy trinity of baking – sugar, flour, butter.
These are the reasons this shortbread also makes it into the Guardian’s 10 best herb recipes.
So… make this soonest, won’t you.
25 mins | makes 12 | very, very easy
55g golden caster sugar, plus extra for dusting
1 tsp rosemary leaves, dry and finely chopped
115g butter, softened
1 orange, zest
170g plain flour, sifted
Get thee oven to 150C / gas 2 and lightly grease a baking tray.
Whack the sugar and rosemary in a processor and whizz until the rosemary is very finely chopped. Add the butter and orange zest and whizz until pale and creamy. Transfer to a large bowl. Beat in the flour until it forms a stiff dough.
Plop the dough on a sheet of baking paper and cover with another sheet. Gently press down with a rolling pin and roll out to 3-5mm thick. Lift off the top sheet of paper and stamp out the biscuits with a 7cm-diameter cutter of some description. Using a palette knife, lift them off the paper and carefully transfer to the baking tray. Lightly combine the remaining dough pieces together and repeat the process.
Prick the biscuits with a fork and bake for 12 minutes and tinged a very pale brown. With palette knife (they will still be soft), transfer to a wire rack and liberally dust with caster sugar. Serve once cool and crisp.
Recipe is taken from National Trust Simply Baking cook book by Sybil Kapoor.