Â鶹Éç

Available for over a year

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