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Rosemary isn't just for savoury dishes, give it a sweet spin with this classic, buttery shortbread recipe. With a drizzle of lemon icing these biscuits make an elegant afternoon tea treat - the secret is the self-raising flour which gives the shortbread a soft, crumbly texture. See method
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Tip: If you have any leftover rosemary, finely chop the leaves and stir into softened butter with a little lemon zest, then pop into ice cube trays and freeze. You've then got a deliciously fragrant herb butter to melt over steaks or to add to sauces and casseroles.
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