Saturday, 5 November 2016

Lemon and rosemary shortbread biscuits

Lemon and rosemary give these shortcrust biscuits wonderful and oh, so Mediterranean freshness!

* * * 

At our Mediterranean themed Christmas season kick off party we did not settle for any old gingerbread, oh, no. Instead I baked these zingy lemon and rosemary shortbread biscuits which get their lovely shape from snowflake-shaped cookie cutters. 

I used them as a decoration for our Christmas three, too and guests could nip over when ever they felt like it.

lemon and rosemary shortbread biscuits christmas tree decoration

I also set up a decoration station where they could decorate their own to take home with them. Surprisingly therapeutic activity, I'll tell you. A bit like those mindfulness colouring books, I guess... only with a glass of wine.

These  also make great place cards for the holiday season and wonderful foodie gifts.

lemon and rosemary shortbread biscuits

Lemon and rosemary shortbread biscuits:

175 g butter, at room temperature

1 1/4  dl sugar
finely grated zest of a lemon

the juice of 1/2 lemon
2 tsp finely chopped fresh rosemary
3,75 dl all purpose flour

Beat butter wth sugar. Add lemon juice and zest along with rosemary and finally beat in the flour until you get a crumbly mixture. 

Squeeze the dough together, wrap in clingfilm and leave to chill for an hour (or overnight).

Divide the dough into 4 and keep rest of the segments covered while working on one. 

On a lightly floured surface roll into a 1/2 cm thick sheet and using a cookie cutter cut into biscuits of your choice. Lift onto a tray lined with a baking sheet and chill for an hour prior to baking.

Bake at 180 (in a fan oven less will do) until the edges start getting a little colour - 6-8 minutes.

Cool and store in an airtight container. Hidden from your greedy little hands...

lemon and rosemary shortbread biscuits 2

Looking for more ideas for a stress-free and delicious hlidays eason with a Mediterranean twist? Check out my tips over here!





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