Rosemary shortbread biscuits

Recipe from: 11 October 2012
rosemary cookies

Ingredients 5
Servings 30
Time 00:05


  • 120
    butter - softened
  • 1/4
  • 1
    cake flour - sifted
  • 1 -3
    fresh rosemary - finely chopped
  • 2
    water - if needed


Pre-heat oven to 180°C and line a baking tray with baking paper.

Cream together the butter and sugar, and then mix in the flour and lavender.

Knead the mixture into a manageable dough, adding a little water at a time if needed.

Roll the dough into a sausage shape, about 3cm thick. Wrap in cling wrap and place in the freezer to chill for about 10 minutes.

Remove the dough and cut off slices of biscuit, about 0.75cm thick and lay them out on your baking sheet.

Bake for about 15 minutes until lightly golden.

Notes: You can use half the dough and freeze the remainder to use on another occasion if you like. Alternatively roll the dough out as you usually would for biscuits and cut out heart-shaped cookies.


Read more on: recipe  |  herbs  |  checkers braai  |  baking

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