These long weekends are starting to really confuse me. Easter then ANZAC, I feel like I am a student again with this much free time on my hands.
The flat has been a flurry of industry this weekend. Things getting moved, beds getting constructed and lamps being made. Then here I am in the corner sans electric drill making shortbread. FYI if you want excellent service at Bunnings Warehouse, grow a uterus and make yourself look presentable and the lads will bend over backwards for you haha. That is what I learned today. That and that the neighbours have the best ever Rosemary bush at the front of their property.
This discovery is how I came to make these wee beauties. I feel like flavoured shortbread is becoming fashionable again. Not too sure why I think this, I don't think I have any evidence to back this up with other than the fact my auntie made some the other day and she seems to know what's up.
While I previously used the Edmonds' recipe (Edmonds cookery book that is haha) I decided to seek the wisdom of Alexa Johnston once again in Ladies, a plate. I felt like her mother's Perfect New Zealand Shortbread would be a reliable recipe. Oh and it was. I added the rosemary though in accordance with another recipe just over the page.
I used to roll out the dough and cut out perfect circles but this time I just rolled it all into a log and sliced it up, which I think I prefer. I like the imperfect. It looks more homemade and full of love which I think is important in a biscuit such as shortbread.
So go raid your nearest rosemary bush and give these a go. Add as much or as little as you like. I think I added about a tablespoon and a half of finely chopped leaves. The sugar really brings out the rosemary and it is the most beautiful smell when it wafts from the oven. I am going to hunt down a lavender plant at some point and try making lavender shortbread too.
Adapted from Ladies, a plate by Alexa Johnston
Makes around 30 biscuits
225g butter, softened
115g icing sugar
2 tablespoons cornflour
2 tablespoons finely shopped rosemary leaves
Preheat the oven to 150 degrees on bake and line a baking tray with baking paper.
Cream together the icing sugar and the butter until the colour lightens. Beat in the rosemary and continue to mix for two minutes. The fats in the butter will help to release the flavours in the rosemary leaves. Beat in the cornflour then add the flour and mix until a crumbly dough forms.
Tip the dough out onto a floured bench and bring together with your hands to form a smooth ball. Carefully roll the dough out into a sausage and shape with your hands into a log.
Take a flat edged knife and slice the log into slices 5mm thick. Place the shortbread onto the baking tray with a around 1cm between each piece.
Bake for 25-30 minutes. You want to take them out of the oven just before they start to brown at the edges so keep an eye on them after the 20 minute mark. Be mindful if your oven also has a tendency for uneven cooking. If it does, just rotate the tray after ten or so minutes.
Transfer to a cooling rack to cool and store in an airtight container.