Rosemary Biscuits - shortbread with a twist!

Ingredients

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

Method

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).