Herbs In The Kitchen

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Rosemary Shortbread

by Debs Cook

This recipe featured in the Herb of The Month article of mine on Rosemary that was in the January 2007 edition of Grow Your Own magazine.

Makes 24

225g Plain Flour
100g Fine Semolina
100g Caster Sugar
225g Soft Butter
Few drops vanilla extract or essence
1 Tbsp fresh rosemary finely chopped
Caster sugar to dust
Rosemary sprigs for decoration

Method

* Preheat oven to gas mark 3.

* Mix the flour, butter, sugar, semolina, vanilla essence and rosemary to form a stiff dough.

* Grease a large baking tray. * Roll out the dough until its 1cm thick and cut into circles using a fluted biscuit cutter.

* Prick with a fork all over and bake slowly 35 to 50 minutes.

* When pale gold colour, place on a wire rack to cool.

* Dust with the caster sugar.

NOTE - You can use dried rosemary for the above recipe, but fresh gives a far superior flavour and aroma. The flavour is also enhanced if you use a tablespoon of fresh orange zest to the mix when you add the rosemary.

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