Easter Rosemary Biscuits
These unusual treats will really look the part with your Easter spread
500g plain flour
180g caster sugar
250g butter, diced
Drop of milk, if required
Tablespoon of fresh rosemary, chopped finely
Zest of one lemon
Sugarpaste or pack of royal icing from the supermarket
1. Pre-heat the oven to 180C/350F/Gas 4. It’s important to have the oven at optimum temperature for baking with this recipe. Sift the flour and sugar together into a mixing bowl.
2. Add the butter and rub together with the flour mix using your fingertips only until you have a sand-like texture and the mix resembles breadcrumbs.
3.Make a well in the centre and add the eggs, rosemary and lemon zest. Bring the mix together as a dough. If it feels a touch dry, then add a teaspoon of milk at a time as needed. Squash the dough down to about 1” thickness, wrap in clingfilm and refrigerate for at least 20 minutes.
4.Remove from the fridge and roll out to your desired thickness, but ½cm is good. Cut out shapes using your chosen cutters and place the biscuits on a baking tray. Pop back in the fridge for 15 minutes minimum. Remove from the fridge and put straight into the oven for 8-10 minutes.
5. Decorate as desired with sugarpaste or royal icing. If using royal icing, you can alter the flavour by adding a few drops of lemon juice or rose extract.
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