About this recipe:A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavour improves with age (best 2 days after), keeping for about a week.
340g unsalted butter
125g caster sugar
2 tablespoons chopped fresh rosemary
350g plain flour
1/4 teaspoon salt
2 teaspoons sugar for decoration
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In a medium bowl, cream together the butter and 125g of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Preheat the oven to 190 C / Gas 5. Line baking trays with parchment.
On a lightly floured surface, roll the dough out to 6mm thickness. Cut into rectangles 3x5cm in size. Place biscuits 2.5cm apart on the lined baking trays. Sprinkle the remaining sugar over the tops.
Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.