These biscuits are sweet and buttery with a delicious burst of rosemary.
This month’s reader recipe is from my 5 year old godson Jack via his 7 year old sister Chloe. He came for a sleep over a few weeks ago and when we went to pick him up from daycare, there was a framed picture of him and this recipe.
I don’t know about you but when I think of rosemary, I think savoury so these biscuits really are a deliciously sweet surprise. They’re super buttery, super short but with just 4 tablespoons of sugar, they’re not overly sweet and the hint of rosemary adds a lovely, light flavour. In fact, it’s impossible to stop at just one… Or maybe that’s just me and my lack of willpower!
Once I started making these biscuits, I couldn’t stop. In fact, I think I made 3 batches in as many days. I love that the recipe requires just a handful of pantry staples and that as it’s egg-free it’s perfect for those with allergies. In fact, if you swapped the butter for margarine, it would even be vegan!
Thank you Jack (and of course, Chloe,) for the most delicious recipe!
Do you have a favourite herb? Do you have a lot of willpower?
Makes approximately 16 biscuits
Ingredients
2 tablespoons finely chopped rosemary
120g butter, softened
4 tablespoons caster sugar
150g (1 cup) plain flour
How to – Traditional
- Preheat oven to 200C. Line 2 baking trays with baking paper.
- Cream the butter and sugar until light and creamy.
- Mix in flour and chopped rosemary.
- Bring mixture together on a lightly floured surface, the dough will be quite soft and sticky. Roll heaped teaspoonfuls of dough into walnut sized balls, place on baking tray 5cm apart and flatten slightly with a fork.
- Bake for about 12-15 minutes or until golden.
- Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
How to – Thermomix
- Preheat oven to 200C. Line 2 baking trays with baking paper.
- With the blades running on speed 7, drop the rosemary leaves through the hole in the lid and chop for about 5 seconds. If necessary, blitz on turbo 2-3 times. Set aside.
- Place butter in TM bowl and chop for 5 seconds on speed 7. Scrape down sides of bowl.
- Add the sugar and mix for 20 seconds on speed 4. Scrape down sides of bowl and mix again for another 20 seconds on speed 4.
- Add the flour and chopped rosemary and mix on interval speed for 30 seconds.
- Bring mixture together on a lightly floured surface, the dough will be quite soft and sticky. Roll heaped teaspoonfuls of dough into walnut sized balls, place on baking tray 5cm apart and flatten slightly with a fork.
- Bake for about 12-15 minutes or until golden.
- Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
