You may remember my attempt last year to make Rosemary shortbread? It ended up as a Rosemary shortbread cake instead which was pretty tasty but not what I had planned. I’ve made a couple of versions since and whilst they all tasted good, they just weren’t the way I wanted.. until now! These biscuits are so buttery and crumbly and the flavour is incredible. I love the flavour of Rosemary in everything – I love it to enhance the flavour of meats, for my crispy rosemary potatoes and its fantastic in sweet treats too. I really hope you give these a go, let me know if you do!
Rosemary Shortbread Biscuits
You will need:
200g plain flour
1.5 tbsp finely chopped fresh rosemary
1.5 tbsp maple syrup
Preheat oven to 180c and grease/line a baking tray. Cream your butter, sugar and syrup together, add your rosemary and mix well. Now add your flour and using your hands mix to a soft dough. At this stage if you wish you could roll out the dough onto a well floured surface and use a cookie cutter to create shapes ( it would be best to chill the dough first ), I took the lazy option and rolled my dough straight into small balls which I slightly flattened on a tray. Bake for 8-10 minutes or until golden brown. Sprinkle with sugar and leave to cool on a wire rack.
This makes 12 biscuits. They are delicious when eaten slightly warm but pretty good when cold too and perfectly fine a day or so later – if they last that long!
Want some more Rosemary inspiration? Check out these recipes from some of my favourite food bloggers: