Rosemary biscuits
Ingredients
7
Steps
8
Serves
4–6
Cook Time
50-55 Min
Ingredients
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Lightly grease two baking trays.
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In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
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Add the lemon zest and juice, then the egg yolk, and beat until they are thoroughly combined. Stir in the rosemary.
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Add the flour, mixing well until a soft dough is formed. Wrap and leave to chill for 30 minutes.
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Preheat the oven to 180°C/350°F/Gas mark 4.
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On a lightly floured work surface, roll out the dough thinly, then stamp out 25 circles with a 6cm/2 1⁄2in biscuit cutter. Arrange the dough circles on the prepared baking trays.
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In a bowl, lightly whisk the egg white. Gently brush the egg white over the surface of each biscuit.
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Bake in the oven for about 15 minutes. Transfer the biscuits to a wire rack and leave to cool before serving.