Sometimes kitchen experiments don’t go as planned but they still turn up something incredible. This Rosemary Shortbread cake is one of those. I was attempting to make a rosemary shortbread but I used a smaller baking tray than I normally do which meant that the dough was in a thicker layer than normal resulting in this almost cake.
It’s delicately flavoured with Rosemary, buttery and slightly sweet.
Ah it’s just so good. Try it, you won’t be disappointed.
Rosemary Shortbread Cake
You will need:
1 heaped tablespoon of finely chopped fresh rosemary ( plus some small sprigs for decoration )
Pinch of salt
50g of caster sugar
1tbsp of golden syrup
250g of self raising flour
Preheat your oven to 180C.
Grease and line your deep square baking tray ( about 20cm ).
Cream your butter and sugar together, add your chopped rosemary and beat together.
Add your flour and salt. Mix together just to combine, turn onto a floured surface. Knead gently for a minute or so until you have a smooth soft dough.
Press into your baking tray, score lightly into squares and press some rosemary sprigs into some ( or all ) of the squares. Bake for approx 20 minutes until it’s lightly brown and bounces back when pressed.
Remove from the oven, leave in tray until it’s almost completely cooled before removing.
These are best served on the day they are made, they are still tasty a day or two later but not quite as good.
Can I just say this has made me want to add rosemary into ALL of my cakes? Luckily it’s in abundance in my herb garden.