Biscuits and Cookies

On the first day…Cinnamon and Rosemary Shortbread

CIMG5390On the first day of Christmas Stephen baked for me…Cinnamon and Rosemary Shortbread! To start off this series of posts I have chosen the good old classic Shortbread, with added Christmas extras. In my house growing up we always have shortbread around this time of year so this recipe brings me years back. That’s one of the things I love about Christmas, how little festive traditions bring you back to your childhood.

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Cinnamon is perhaps the best known Christmas spice so I was always going to include this in a shortbread recipe! I’ve added rosemary here for an added scent of perfume. The star of the show here is the cinnamon so don’t think that you will get a big hit of rosemary if you try making this. The addition of it merely enhances the cinnamon flavour.

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As this is the first of my 12 bakes I thought I would keep it simple. This recipe is an easy one and will appeal to all ability levels. Ready from start to finish in under an hour and they will keep for about 2 weeks in an air tight container, this recipe is a good one to make early on in December ready to get out for those unexpected visitors!

You will need:

250g plain flour
150g unsalted butter, cubes
90g caster sugar, plus extra for dusting
1 1/2 tsp cinnamon
1/2 tsp rosemary
2 eggs + 1 yolk

How to do it:

1. Preheat the oven to 180°C/160°C fan. Line a baking tray with baking paper.
2. Place the flour into a large bowl with a pinch of salt. Add the cubes of butter and rub together with your fingers (or use a food processor) until a sandy texture.
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3. Sprinkle over the sugar, cinnamon and rosemary and mix together.
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Briefly mix the egg and egg yolk then add to the flour mix. Use a knife to cut through the mixture to blend together.
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Once it has just started to clump together tip onto a lightly floured surface and press together a few times only.
4. Roll out into a circle about 25cm in diameter.
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Using a knife cut halfway through the dough into 8 slices and use a fork to crimp the edges.
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Bake for 30-35 mins or until a dark golden brown and firm. Leave on the tray for a few minutes then sprinkle with caster sugar whilst still warm.
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5. Cut into slices and serve straight away or whenever you have guests!

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Nice and quick to make with store cupboard ingredients this is one recipe you can bang out anytime! You can of course cut into other shapes using cookie cutters or roll into a log and slice into circles. It’s entirely up to you.

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The next 12 Bakes of Christmas post will be up soon so keep your eyes out!

Thanks for reading,

Stephen

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3 thoughts on “On the first day…Cinnamon and Rosemary Shortbread

  1. Pingback: Cinnamon Rolled Cakes | Remote Control-Proof

  2. Pingback: Aromatic Whole Wheat Rosemary Honey Rolls - eJo

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