Thursday, October 22, 2015
lemon and rosemary
I took a batch of these biscuits up to Martins Bay. I've made them many times and they're really very good. And popular. Here's the recipe. I hope you get the chance to make them.
Lemon and rosemary biscuits
1 cup caster sugar
1 heaped tbsp finely chopped fresh rosemary
1 heaped tbsp finely chopped lemon zest
1 tbsp olive oil
2 cups plain flour
1 tsp baking powder
pinch of salt
In a small bowl, combine the sugar, rosemary and lemon zest. Set aside.
In a large bowl, cream butter, olive oil and 3/4 cup of the sugar mixture until light and fluffy.
Sift in the flour, baking powder and salt and mix well to combine. Bring the mixture together with your hands to form a firm ball of dough. Wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 180ºC. Line a baking tray with baking paper.
Divide the dough into about 20 balls. Roll each one in the leftover sugar mixture and place on the baking tray. Flatten firmly with your hand or the bottom of a glass. Sprinkle any remaining sugar mixture on top of the biscuits.
Bake for 12 minutes until lightly golden. Cool for 10 minutes before transferring to a cooling rack.
Reading: bonnie delicious, petite kitchen, and my darling lemon thyme.