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.
- Preheat the oven to gas 6, 200°C, fan 180°C. In a mixing bowl, beat the sugar and butter until light and fluffy, then stir in the chopped rosemary, flour and a pinch of salt. Bring together to form a dough, then divide into 12 equal pieces and press into the holes of a nonstick muffin tin.
- Bake for 8 mins or until lightly golden. Leave to cool in the tin for around 10 mins, then turn the tin over onto a cooling rack and tap to release the biscuits. Leave to cool completely.
- Mix the icing sugar with 1½ tbsp lemon juice to make a runny icing. Drizzle over the cooled biscuits, then scatter with the lemon zest and a few rosemary leaves. Leave to set for 20 mins or until the icing is solid. The shortbreads will keep for a week in an airtight container.
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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