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Rosemary Sugar
- Difficulty
Complex
By Martin Benn
Published 2014
Ingredients
85 g 3 oz 5 g ⅛
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.
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Components
- Rosemary Sugar
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