Rosemary Sugar

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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


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.