Walnut and Rosemary Shortbread recipe

Preparation Time: 30 minutes | Cooking Time: 20 minutes

Rosemary lends a nice savoury flavour to these sweet, rich shortbread biscuits. You can serve them as a sweet side dish, or a savoury side dish, depending on your requirements.

Ingredients:

  • 325g plain flour
  • 200g butter
  • 125g caster sugar
  • 2 egg yolks
  • 75g walnuts
  • 2 tsp. rosemary

Directions:

  1. Finely chop the rosemary and finely chop the walnuts.

  2. Beat together the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, then add the flour. Stir to combine, then fold in the walnuts and rosemary. Bring the mixture together to form a dough.

  3. Roll the mixture into a long sausage of about 5cm in diameter. Slice into biscuits, then lay the biscuits onto a baking tray. Chill for about 20 minutes.

  4. Bake the bicuits in a 160C oven for 20 minutes until browned and crisp.

If you like, use hazelnuts instead of walnuts. Recipe makes about 20 biscuits.

Author: Laura Young.

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Conversions
325gabout 11 oz (11.463725 oz based on 0.035273 ounces in a gram)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
125gabout 4 oz (4.409125 oz based on 0.035273 ounces in a gram)
75gabout 3 oz (2.645475 oz based on 0.035273 ounces in a gram)
160C325F / Gas Mark 3

Data:

Published: April 24, 2012