Rosemary and Walnut Shortbread


  • Plain flour 325g
  • Salted butter 200g
  • Golden caster sugar 125g
  • Eggs 2 yolks
  • Rosemary 2 tsp, finely chopped
  • Walnuts 60g, chopped


  1. Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.
  2. Heat the oven to 180c/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.

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