Orange and Rosemary Shortbread
So even though I'm from Scotland, guess what? I don't like whisky. I don't like haggis*. And I don't like shortbread. People usually think that's completely weird, but does everyone have to like their national dish? To me, Scotland is about morning rolls, the best chips from the chippy, pineapple tarts and irn bru. At least, that's how I indulge myself when I head homewards. I know I'll never ever like whisky, I hate the smell, but I'm sure I could come to like shortbread if I found a recipe or a flavour that complements it. Today I think I cracked it. If you like shortbread, you'll love these. If you don't like shortbread, I still think you'll like these.
These biscuits pack a real punch of orange flavour and a subtle hint of rosemary so kids will probably love them just as much as adults. They'd be really nice popped into little bags for teachers gifts or even for foodies in hampers. I've decorated mine with some rosemary flowers too although I'm surprised that I still had some flowering in the garden. It must be all this mild weather. These were glazed with an egg wash, but I don't think they really need it. So leave it out if you want to.
225g unsalted butter, softened
150g granulated sugar
zest of one orange, finely grated
1 tsp salt
2 tbsp fresh rosemary
1 free-range egg, separated
275g plain flour
2 tbsp orange juice (squeezed from the orange)
Cream together the butter and sugar until fluffy.
Add the orange zest, the salt and the rosemary and mix until well combined
Add the egg yolk and then mix again.
Finally add the flour and the orange juice and mix.
The dough will be super sticky so on a floured surface, combine the mixture until it makes a ball. (You may need to keep adding a little flour to get it not to stick).
Wrap in cling film and pop in the fridge for at least an hour.
Pre-heat the oven to 180 degrees C.
Line a large baking tray with greaseproof paper.
Roll out your dough until it is about 5mm thick. Use whatever size cutters you like to do this. I used a medium circle pastry cutter but they would be lovely in Christmas designs.
You can keep sticking all the bits back together and rolling again until you've used all your mixture up.
Wash with the egg white.
Scatter over a little granulated sugar.
Bake for about 20 minutes until they are just turning golden brown at the edges.
When they are done, pop them on a wire tray to cool.
*Vegetarian haggis in my case, obviously! x