Friday, 16 August 2013

Rosemary and Walnut Shortbread

I'm going to a 'ladies night in' at a colleague's house tonight, and these are part of my contribution to the nibbles. I used fresh rosemary from our garden to make these, but dried rosemary would work just as well. And if you aren't a fan of nuts, leave them out and just sprinkle a little demerara sugar over the top before baking - rosemary shortbread is my new favourite! And the best thing? They leave your kitchen smelling amazing for hours

375g plain flour
200g unsalted butter, cubed
2 egg yolks
125g caster sugar
2tbsp rosemary, chopped
60g walnuts, finely chopped

In a large mixing bowl, rub the butter into the flour with your finger tips, until it resembles breadcrumbs.
Make a well in the centre, add the eggs, sugar and rosemary and mix using your hands. The dough should form into a rough ball.
With the dough still in the bowl, knead in the walnuts until they are evenly distributed.
Place the dough on a square of cling film, and shape into a log with flat ends. Roll in the cling film and leave in the fridge for at least an hour.

Pre-heat your oven to 180c, and line your baking sheet(s) with greaseproof paper.

Using a sharp knife, cut the log into slices about 5mm thick and place them well apart on the baking sheet(s).
Bake for 18-20 minutes, until they are firm but still light in colour, and leave to cool on a wire rack.

No comments:

Post a Comment