This was inspired the a surprisingly good rosemary shortbread. I’m not a huge biscuit fan but I do love shortbread so I decided to make a few variations. The flavours I went with were rosemary, earl grey and ‘nut and seed’ although I think lavender would also work very well.
Shortbread
2015-05-21 17:35:41
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Ingredients
- 300g plain flour
- 200g butter
- 100g caster sugar
- 2 earl grey teabags
- 3 tablespoons finely chopped rosemary
- 50g peanuts
- 2 tablespoons mixed seeds
Instructions
- Preheat the oven to 150 C.
- Rub the plain flour and butter together with your fingers until they resemble breadcrumbs. Mix in the caster sugar using your hands.
- I then separated the mixture into three bowls. To one I added the contents of the teabags and to another the rosemary. To the last third add the mixed seeds and unsalted, chopped peanuts.
- Mix the ingredients into the biscuit mixture and work together until they make a dough. Roll out to about 1cm thick and cut out circles (or other shapes if you wish!) for your biscuits.
- Bake for about 15 minutes or until golden brown on top and then allow to cool on a wire rack.
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