Rosemary and walnut shortbread
Makes 30
A little effort
Total time:
+ chilling
An original take on Scottish shortbread with a crunch of walnut and a piney aroma of rosemary. Try drizzling with dark chocolate for a special touch and serve with a cup of tea
Skip to ingredients
- 325g plain flour
- 200g salted butter
- 125g golden caster sugar
- 2 yolks eggs
- 2 tsp rosemaryfinely chopped
- 60g walnutschopped
Nutrition: per serving
- kcal122
- fat7.4g
- saturates3.8g
- carbs12.9g
- fibre0.4g
- salt0.11g
Method
step 1
Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.
Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.step 2
Heat the oven to 180c/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.