Rosemary shortbread



  1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
  2. Soften the butter in a medium mixing bowl with the back of a wooden spoon.
  3. Beat in the caster sugar.
  4. Sift the flour into the mixing bowl. Add the ground almonds, the rosemary, salt and four good grinds of pepper.  Mix well.
  5. Dust a board with caster sugar.
  6. Pick the dough up with your hands bringing it together into a lump. On the board roll it out to a thickness of 6mm/1/4″.
  7. Using a 48 mm / 1 7/8 ” cutter cut out discs of dough.
  8. Lay the discs on a baking sheet. They will expand during cooking so space them out.
  9. Put into the preheated oven for 12 – 15 minutes until lightly browned just around the edges.
  10. Remove from the oven and sprinkle with caster sugar. Leave to cool a little and harden on the baking sheet for 10 minutes. Continue cooling on a cooling rack and then store in an air tight container. They will last in the container for three to four days.