Rosemary and walnut shortbread
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
1 h30 servings122 kcal
Ingredients
- 325 g plain flour
- 200 g salted butter
- 125 g golden caster sugar
- 2 yolks eggs
- 2 tsp rosemary finely chopped
- 60 g walnuts chopped
Instructions
- 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.
- 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.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com