Easy Recipes

Rosemary Biscuits

A classic shortbread-type biscuit with a flavour twist.


55g caster sugar
115g unsalted butter, room temperature
170g plain flour, sifted
1 - 2 tbs rosemary, finely chopped

Rosemary Biscuits

  1. Beat the butter and sugar together until light and fluffy.
  2. Add the flour and kneed until smooth (use a food processor for this if you have one).
  3. Roll the dough into a cylinder and chill for at least 20 minutes.
  4. When ready to bake, heat oven to 180c and prepare a tray with baking paper.
  5. Slice the roll into 5mm thick biscuits and bake until just coloured (about 10 - 12 minutes).
  6. Allow to cool and harden in the tin before turning out.
  7. Serve plain, or top with icing if desired (whisk together 1/2 cup icing sugar, 1 tbs water and 1 tsp soft butter).