Some recipes command a decadent mosaic of layers and textures, whilst others sit snug on one page, simple in method and humble in flavour.
These rosemary and lemon biscuits are very much the latter, which alone adds to their charm.
The aromatic rosemary and sharpness of the zest amongst a collapsing, buttery crumb make them beautifully moreish. We always keep a jar topped up at home and make the most of how easy they are to make.
- 50g caster sugar
- 125g unsalted butter
- 1 tbsp chopped fresh rosemary
- 175g self-raising flour
- Zest of one lemon
- Caster sugar – to decorate
- Rosemary sprigs – to decorate
- Preheat the oven to gas mark 6 / fan 180c and line a baking tray
- Beat the butter and sugar until light and fluffy
- Stir in rosemary, flour and the lemon zest until combined
- Roll out the dough so it’s about the same thickness as a pound coin
- Using a cutter, cut circles and lay onto the baking sheet
- Bake for 9 minutes and leave to cool for 10 minutes before removing
- Decorate with a sprinkling of sugar and rosemary sprigs
Store in an airtight container for up-to a week after.