Rosemary Sugar

Preparation info

    • Difficulty

      Complex

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

Method

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.