Date : November 25, 2019
Buttery shortbread is a treat often enjoyed all year round, but more so during the festive season of Christmas.
If you’re looking for shortbread with a difference, why not give this classic recipe a spin with some favourite Aussie loved flavours of lemon and rosemary?!
Rosemary is significant to Australians as it was found growing in the wild on the Gallipoli peninsula. It is typically worn on Anzac Day and Remembrance Day to remember the soldiers who didn’t come back home to Australian shores.
It’s often used to add flavour to roast lamb, potatoes and damper.
The flavour of the rosemary in the shortbread adds a savoury spin to this baked sweet. You can add more or less to tailor it to your tastebuds.
1 cup of plain flour
½ cup of rice flour
150gm of butter, cubed
¼ cup of caster sugar
Rind of 2 lemons
1 sprig of rosemary/ 1 tablespoon
1. Preheat the oven to 160 degrees Celsius. Place baking paper on trays.
2. Sift the flours into a bowl. Add the softened, cubed butter and sugar.
3. Mix well by using your hands or mixing with beaters until the mixture forms a dough.
4. Grate rind of the two lemons and chop the leaves of the rosemary finely (leave the main stem out)
5. Add the lemon rind and rosemary leaves to the dough and knead through the mixture.
6. Roll the mixture (add flour to surface if needed) and use a round cookie cutter to cut out shortbread rounds and place these on the prepared baking trays.
7. Place in the oven for 15 minutes or until the biscuits are golden. Remove and allow to cool on the trays.
These shortbread are delicious with a cup of tea. You can also wrap the biscuits in cellophane and gift to friends and family for Christmas.
You need to be warned, it is a moreish treat. Once the shortbread is eaten you will be eager to bake it again.