We’re approaching the hungry gap again; that time of year when supplies of last season’s harvest have dwindled and we’re eagerly awaiting next season’s produce. I have three rather limp leeks sitting in the fridge which I’m loath to use as then we’ll really have no homegrown produce left; I feel oddly comforted by the fact that they’re there. Until I look at them. (They’ve certainly seen better days.)
But when there’s nothing else ripe for harvesting, I can always snip some sprigs of delicious, aromatic rosemary. In our garden, rosemary is always abundant!
I never use rosemary as much as I mean to, and after I woke up with a hankering for homemade shortbread recently, I decided rosemary should be a key ingredient! I teamed it with orange and the result is a delicately fragrant shortbread biscuit with a subtle whisper of citrus. It really is rather lovely. I hope you’ll agree.
ORANGE AND ROSEMARY SHORTBREAD
Prep time: 30 mins Cooking time: 25 mins Makes: 8-12 biscuits
1 orange (zest and 2 tbsp juice)
1 tsp fresh rosemary (chopped very finely)
125g unsalted butter (softened)
40g golden caster sugar
175g plain flour
Small pinch of salt
In a large bowl, beat together the softened butter and the sugar until light and smooth.
Beat in the flour, a tiny pinch of salt, chopped rosemary, orange zest and juice, then form into a soft dough with your hands.
Wrap in cling-film and chill for 15 minutes.
Heat oven to 180C (160C fan oven.)
Break the dough into small balls and flatten into rounds. (I made 8 large biscuits out of this mix but you could easily get 12 daintier biscuits should you be so inclined!)
Place the biscuits on a lined tray and bake for 25 mins.
Remove from the oven and place on a cooling rack, before sprinkling with icing sugar.
Once cooled, store in an airtight container.
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