麻豆社

Rosemary & Orange Shortbread

Ingredients:

Half a teaspoon fresh rosemary
55 g caster sugar
115 softened unsalted butter
90g plain flour
80g semolina
Zest of orange

Method:

Line a 20cm baking tin with baking parchment

Preheat oven to 150 degrees

In a pestle and mortar muddle some of the sugar with the rosemary

Cream all of the sugar with the butter and add the orange zest

Add the flour and semolina and mix thoroughly to a soft dough

Put the dough in the baking tin and squidge down with the back of a tablespoon right into the corners

Prick with a fork

Bake for 45-60 mins until the edges are a golden brown.

Whilst hot score into sections with a knife

Leave to cool then enjoy