Rosemary and Pinenut Shortbread
This shortbread seems so festive for some reason, maybe its the sweet savoury flavours or just that nothing says Christmas like shortbread!
You can opt to make these little beauties with plain wheat flour or a spelt flour which gives them an even nuttier taste.
The recipe doubles easily if you have a lot of gifts to make.
The biscuits are also really good sandwiched with white chocolate
150g caster sugar
350g spelt flour or plain flour
100g rice flour
1/2 cup pinenuts
2tbs rosemary, finely chopped
Cream the butter and sugar until the mixture is light and fluffy.
Mix in the flours, pine nuts and rosemary.
Divide the mixture in half, pat into rectangles and then place one between two sheets of non stick paper.
Roll the dough out to 3mm thickness and place in the fridge for at least 30 minutes.
Repeat with the other piece of dough.
Preheat the oven to 160c.
Cut out the shortbread into shapes and place on a baking sheet covered tray.
Bake 20 minutes and then cool the shortbread on a wire rack.
they can be gifted or served plain or with a dredging of icing sugar.Back to Blog Page