It was one of those Thursday afternoons – the Thursday you have when you really don’t want to go to work tomorrow but know that you have to. The sort of Thursday that knows it should be Friday.
That’s when this recipe turned up in my blog feed. My friend Sammie from The Annoyed Thyroid had posted it. She said she’d made it about 10 times in as many days. Rosemary and Shortbread – two words that sounded like they belong together…how could these two words fail to make a manky day better?
Not only do these make a Thursday afternoon feel a tad more like a Friday afternoon, but they fill the house with the scent of rosemary – actually, better than that, rosemary scented butter biscuits.
These are super quick to make too – just 30 minutes from start to finish, and that includes the washing up. In fact, the most time-consuming part of the whole deal is waiting for the butter to soften and the chopping finely of the rosemary – which I do with the mezzaluna…what can I say, I’m lazy. Oh, and the time it took to shake all the ants off the rosemary.
Okay, the recipe… and I haven’t changed this at all from Sammie’s version. It has exactly the right amount of rosemary, so don’t even think about changing it.
What you need…
- 120g butter, softened
- 4 tablespoons caster sugar
- 150g plain flour
- 2 tablespoons finely chopped rosemary
What you do with it…
- Preheat the oven to 200C and line 2 oven trays with baking paper
- Cream the butter and sugar until light
- Mix in flour and rosemary
- Bring the dough together on a lightly floured surface but resist the temptation to overwork it.
- Pinch off a small amount of dough – I’d say a teaspoonful, but you don’t need to actually use a teaspoon to measure it – and place on your tray, leaving small spaces in between. Press each little ball lightly with the back of a fork and cook for 12-15 minutes until golden.
- Let the biscuits cool a little on the tray before moving to a cooling rack.
Brookford Kitchen Diaries 
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