Name: Rosemary Shortbread
Ingredients: 150 g (5 oz/1¼ sticks) butter; 1 pinch salt; 50 g (approx. 2 oz/¼ cup) caster (superfine) sugar; 2 tbsp finely chopped rosemary and extra rosemary sprigs to garnish; 1 tbsp honey; 250 g (8 oz/1⅔ cups) self-raising flour

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

I didn’t like shortbread as a child. I only started liking it later, especially if it is a little savoury, as the recipe here with rosemary. Make small biscuits, they taste better and are posher with coffee than those ridiculously large biscuits I received as a child.