Rosemary Sugar

• 85 g (3 oz) caster (superfine) sugar
• 5 g (⅛

Using a spice grinder, grind the sugar with the rosemary until fine. Put the sugar and rosemary on a silicone baking mat on a dehydrator tray and place in a food dehydrator. Dehydrate for 12 hours at 55°C (130°F).

Sieve the dehydrated rosemary sugar into an airtight container and store until required for the rosemary and vanilla shortbread.