Olive Magazine
Rosemary and Walnut Shortbread Recipe

Rosemary and walnut shortbread

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Makes 30

An original take on Scottish shortbread with a crunch of walnut and a piney aroma of rosemary. Try drizzling with dark chocolate for a special touch and serve with a cup of tea

Nutrition:
NutrientUnit
kcal122
fat7.4g
saturates3.8g
carbs12.9g
fibre0.4g
salt0.11g
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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.

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