Rosemary Shortbread Biscuits

Savory buttery crunch!

When I trim my rosemary bushes, I collect several big handfuls of tender, fresh, rosemary sprigs and head to the kitchen to make a few batches of these biscuits. These are like a tea biscuit. An almost savory but slightly sweet cookie that is perfect with afternoon tea.

Ingredients

• 8 tablespoons butter

• 1/4 cup sugar

• 1 1/2 cups all-purpose flour

• 4 tablespoons fresh rosemary, finely chopped

Instructions

Cream the butter with the sugar until smooth. Work in the flour and the rosemary to make a soft dough. Then knead until you can shape it into a ball.

Roll out the dough on a floured board until 1/4-inch thick and cut out rounds using a 2-inch round cutter.

Bake on a silpat-covered baking sheet in a 325 degree oven for 15–20 minutes or until the shortbread is changing color. Cool the cookies on a wire rack.