Sweet Rosemary Biscuits

Rosemary is commonly, mistakenly, believed to be something to be used exclusively in savoury dishes or in meat. I’ve used it in many desserts over the years and found that it can turn the mundane into the exciting.
BASIC ROSEMARY SHORTBREAD BISCUITS
Ingredients

• 120 g butter
• 120 g castor sugar
• 160 g cake flour
• 2 tablespoons freshly chopped rosemary

Method
Pre-heat oven to 200 C

• Cream butter and sugar and incorporate the flour and the rosemary to make a soft dough and shape into a ball.
• Roll out on floured board until is is about 1cm thick and then cut into rounds as you prefer.
• Bake on greased baking sheets for 15-20 minutes until the shortbread starts to change colour and tend towards the gold.
• Allow to cool and then sprinkle with a little granulated sugar and allow to rest on a rack before packing away in an airtight container.