Rosemary lends a nice savoury flavour to these sweet, rich shortbread biscuits. You can serve them as a sweet side dish, or a savoury side dish, depending on your requirements.
- 325g plain flour
- 200g butter
- 125g caster sugar
- 2 egg yolks
- 75g walnuts
- 2 tsp. rosemary
Finely chop the rosemary and finely chop the walnuts.
Beat together the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, then add the flour. Stir to combine, then fold in the walnuts and rosemary. Bring the mixture together to form a dough.
Roll the mixture into a long sausage of about 5cm in diameter. Slice into biscuits, then lay the biscuits onto a baking tray. Chill for about 20 minutes.
Bake the bicuits in a 160C oven for 20 minutes until browned and crisp.