Hellooo. Did you watch Kirstie's Handmade Britain last week? I did, OF COURSE, we are, like, best pals don't you know...as in, I think she's great so I watch her on telly and ask for her books for Christmas and I want her house in Devon...and she's surely just as much a fan of mine in return. No? Not that last bit?
Oh well, the important thing is that she made Rosemary Shortbread. Who would've thought of such a thing. Not me, which turns out to be rather a large oversight because it is fABulous. It's so strange that it works; rosemary has always been such a savoury herb to me, but mymy it does, and so well. A revelation.
I'm afraid this may be the opening to a whole new 'baking obsession' chapter of mine, as pancakes have been. I have already thought of so many variations that I want to try. Chili chocolate shortbread anyone?
But for now let's stick with the Kirstie original. I'm sure my version won't win any prizes, I haven't followed any silly show rules, but I give it first prize for yummyness- and really, what else does one need from a biscuit? With Love and Cake.
Inspired by Kirstie
A few notes:
- I tend to make shortbread in a food processor in an attempt to save mess and avoid Kirstie's 'overworked' failing, but do feel free to rub in the butter with your fingertips and bring everything together by hand.
- Of course you absolutely do not have to include rosemary, just leave it out and you have a wonderful standard shortbread.
- Don't store these in a container with any other kind of biscuit, rosemary likes to pass her strong flavour around.
You will need
A baking sheet lined
a cutter or upturned glass, around 10cm in diameter
200g plain flour
100g caster sugar
1 tbsp fresh rosemary, finely chopped
- First things first, pulse both flours and sugar together in your processor to combine.
- Whiz in the rosemary and then the butter until everything starts to come together.
- Tip the crumbly mixture onto a floured surface and bring properly together to a soft dough with your hands.
- Divide the mixture in half and roll one half out to a thickness of around 5mm.
- Cut out rounds with your cutter, gathering the excess to re-roll and cut.
- Transfer the rounds to your lined baking sheet and repeat the rolling and cutting for the second half of the dough.
- Chill the raw biscuits it the fridge while your oven preheats to 170°c.
- Bake the biscuits for around 12 minutes, they should only just be starting to change colour to a veryvery light gold.
- Cool on a wire rack.
- Eat with a cup of tea and a chat with your real life best pal.