My Little House

ROSEMARY and ORANGE SHORTBREAD

I am a sucker for pretty things, pretty things that taste good, even better, so when I stumbled upon this gorgeous post on Lunch Lady Blog with a simple recipe, put together in cohorts with our very own Elenor Ozich  I had to try it.

So here it is, tried and tested in my little kitchen and like all good food processor recipes it is super easy!

The Biscuit

1 1/3 cups of flour

2/3 cup ground almonds

225g unsalted butter, chilled and cubed

½ cup icing sugar

1 tsp pure vanilla bean paste

zest of one orange

To Decorate

Approximately 18 edible flowers, I used Rosemary

1 heaped tbsp. unrefined golden icing sugar

1 egg white

The Recipe

1. Combine all ingredients in a food processor, and process until the mixture comes together. Remove from processor.
2. Roll the dough into a cylinder shape and wrap up tightly twisting the ends like a Christmas Cracker.
3. Place in the freezer to firm up, about half an hour or so.
4. Preheat the oven to 180˚C / 350˚F / Gas Mark 4.  My oven is hot so I reduce to 160.
5. Line a baking tray with baking paper.
6. Remove the dough from the freezer, and slice in to biscuits about 1 cm thick.
7. Place 2 cm apart on the baking tray, and gently press an edible flower in to each.
8. Whisk together the egg white and icing sugar, then paint each flower with the mixture.
9. Bake for about 20 minutes, or until golden.
10. Remove from the oven, and allow to cool on the baking tray. Makes approx. 18 biscuits.

The Rosemary flavour comes through in the shortbread and works remarkably well with the orange.  These biscuits would make a stunning desert but would be an equally welcome partner to a wheel of camembert and some fig paste.

Photography, Styling and Baking by My Little House