Lemon and rosemary give these shortcrust biscuits wonderful and oh, so Mediterranean freshness!
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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.
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:
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 rosemary3,75 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...
Looking for more ideas for a stress-free and delicious hlidays eason with a Mediterranean twist? Check out my tips over here!
ANYONE FOR SECONDS?
SHARING IS CARING!