Tuesday, 21 August 2012
Experiments with Shortbread
A while ago someone brought some rosemary shortbread into work. I tried it (of course), loved it and was inspired. I'm not a huge biscuit fan but I do love shortbread so I decided to make a few variations. I chose to make rosemary, earl grey and nut/seed.
Basic shortbread recipe:
300g plain flour
100 caster sugar
Preheat the oven to 150 C.
Rub the plain flour and butter together with your fingers until they resemble breadcrumbs. Mix in the caster sugar using your hands.
I then separated the mixture into three bowls. To one I added the contents of two earl grey teabags and to another about 3 tablespoons of finely chopped rosemary. To the last tird add about 2 tablespoons of mixed seeds and 50g of unsalted, chopped peanuts.
Mix the ingredients into the biscuit mixture and work together until they make a dough. Roll out to about 1cm thick and cut out circles (or other shapes if you wish!) for your biscuits.
These make great presents and I'm definitely going to experiment with more flavours, time to make some lavender sugar I think.....