Rosemary and walnut shortbread
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Makes 30
Ingredients
- 325g plain flour
- 200g salted butter
- 125g golden caster sugar
- 2 yolks eggs
- 2 tsp rosemary, finely chopped
- 60g walnuts, chopped
Method
- STEP 1
Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.
Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour. - STEP 2
Heat the oven to 180c/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.