I went home to find my Dad had decided to pull up half the garden, consequently there was a giant basket of rosemary sitting in the kitchen. Surely this should have been the time to make rosemary cake, after all I found the recipe a while back, but I’m not in the mood, rosemary cake requires a time, a reason and people.
I went for the quick and easy: rosemary shortbread. I love shortbread, not least because it is so quick to make. The rosemary cuts through the sugar, making these decidedly moreish. I mixed a little wholemeal flour in with the plain flour, because I didn’t quite have plain flour, but in future I’d make it straight, the wholemeal flour seems to take away from the crispness and crunch of the shortbread a little.
Based on a recipe from waitrose.com
200g plain flour
150g salted butter
A couple of springs of rosemary, finely chopped
Cream butter, sugar and rosemary together until light and fluffly.
Stir in plain flour, and bring dough together.
Wrap in cling film and rest in the fridge for 30 mins.
Roll out to about 1cm thick on a baking sheet.
Bake for 20 -25 mins at 150˚C.