Shortbread, what’s not to like?

Shortbread is so delicious it knows no boundaries. Whether you call it Scottish shortbread or shortbread cookies it’s still tasty, quick and easy to make and far nicer than any commercial brand. So why not make some this weekend?

The chances are you already have all the ingredients (with possibly the exception of rosemary) and that’s pretty much available eveywhere if you’re not lucky enough to have some growing in your garden.  

I’m letting you in on my shortbread recipe as everyone seems to love it. These babies went down a storm with the presenters on UK TV’s Market Kitchen when they interviewed me last year, and they’ve proven equally popular with guests coming here for a cooking class.

What makes them special is they’re wonderfully light, crisp and buttery without being sickly sweet in any way. 

On rainy days and bad days when I’m looking for a mid morning treat,  a rosemary shortbread with a mug of coffee is hard to beat. The only thing to top it, is dunking one into a cup of  afternoon tea.

Now that’s what I call the perfect ‘pick-me-up’.

Makes: 20 biscuits
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Effort Level: Easy
Shelf Life: 1 week in a container. Will freeze

Ingredients:
300g plain flour
250g salted butter
100g caster sugar
25g fresh rosemary – (weight includes stems)
2 medium egg yolks

Equipment:
Chopping board and sharp knife
Airtight container
Food processor
Baking sheet
Tin foil

Here’s What You Do:
Strip the rosemary leaves off the stems and tip into the food processor.

Roughly slice the butter into chunks and place in the processor with the flour and caster sugar and blitz until it resembles fine breadcrumbs.

Add 2 egg yolks and continue processing until the mixture forms a dough ball.

Tip the dough ball onto a lightly floured board and roll into a log approx 6cm wide. Wrap up in tin foil and place in the freezer for 20 minutes to chill.

Preheat the oven on to 180C/350F/Gas 4 once the biscuit log has chilled.

Take the chilled log out the freezer and cut into slices approx ¾ cm thick. Arrange them on a baking sheet – not too close as they spread during baking then place on the middle oven shelf for approximately 15-20 minutes and lightly golden.

Leave to cool and continue crisping in the oven with the door open. 

Once cold, store the biscuits in an airtight container.

Tags: butter, egg yolks, flour, fresh rosemary, sugar