makes
80
prep
30 minutes
cook
12 minutes
difficulty
Easy
makes
80
serves
preparation
30
minutes
cooking
12
minutes
difficulty
Easy
level
The clever imprinting of rosemary sprigs of the dough gives a gorgeous finish to these sweet, buttery mouthfuls.
Ingredients
- 250 g butter, cubed and softened slightly
- 165 g (¾ cup) granulated sugar, plus 2 tbsp extra to sprinkle
- 1 egg yolk
- 335 g (2¼ cups) plain flour
- 1½ tbsp finely chopped fresh rosemary (see Baker’s tip)
- 1 lemon, rind finely grated
- small rosemary sprigs, to imprint biscuits
Baking time: 12 minutes (per batch)
Chilling time: 50 minutes
Instructions
1. Line 3 large oven trays with baking paper.
2. Use an electric mixer to beat the butter and sugar for about 1 minute or until starting to become pale and creamy but not too aerated (do not over mix). Beat in the egg yolk, rosemary and lemon until just combined.
3. Add the flour to the butter mixture and beat on low speed until just combined. Divide the dough in half and shape each portion into a disc. Wrap separately in plastic wrap and place in the fridge for 30 minutes to chill.
4. Use a lightly floured rolling pin to roll a portion of dough out on a lightly floured bench top until 4 mm thick. arrange the rosemary sprigs over the dough and lightly roll over with the rolling pin to imprint. Remove the rosemary sprigs and reserve. Use a 4.5 cm fluted round biscuit cutter to cut the dough into rounds and place on the lined trays, rerolling, imprinting and cutting out any off cuts. Repeat with the remaining portion of dough. Sprinkle the biscuits liberally with the extra sugar.
5. Place the trays in the fridge for 30 minutes to chill.
6. Preheat oven to 170°C (150°C fan-forced)
7. Bake 2 trays of the biscuits in preheated oven for 12 minutes, swapping the trays around half way through baking, or until pale golden and cooked through. Cool on the trays. Repeat with the remaining tray of biscuits, baking in the center of the oven.
Baker’s tips
• Chopping the rosemary with a pinch of sugar will help bring out the aromatic flavours of the rosemary.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The clever imprinting of rosemary sprigs of the dough gives a gorgeous finish to these sweet, buttery mouthfuls.
