Vegan rosemary shortbread

No Sunday is a proper Sunday without some baking! I have got so much rosemary in my garden that I've decided to make something sweet using rosemary as an ingredient!
The recipe below was adapted from The Guardian online. I didn't change much, basically just made them vegan :)

I can tell you they are delicious and go sooooo well with a nice cup of tea!

Have a lovely Sunday!


ROSEMARY SHORTBREAD

Makes 12

55g caster sugar, plus extra for dusting
1 tsp rosemary leaves, finely chopped
115g (vegan) butter, softened - I use sunflower spread by Pure
Finely grated zest of 1 Orange (I used lemon and it worked fine)
170g plain flour, sifted

1 Preheat the oven to 150C/300F/gas mark 2. Lightly grease a baking tray.

2 Put the sugar and rosemary in a food processor. Whizz until the rosemary is very finely chopped, then add the butter and orange zest and whizz until pale and creamy. Transfer to a large bowl. Beat in the flour until it forms a stiff dough.

3 Place the dough on a sheet of baking paper and cover with another sheet. Gently press down with a rolling pin and roll out to 3-5mm thick. Lift off the top sheet of paper and stamp out the biscuits with a 7cm-diameter pastry cutter. Using a palette knife, lift them off the paper and carefully transfer to the baking sheet. Lightly combine the remaining dough pieces together and repeat the process.

4 Prick the biscuits with a fork and bake for 12 minutes or until tinged a very pale brown. Using a palette knife (they will still be soft), transfer to a wire rack and liberally dust with caster sugar. Serve once cool and crisp.


These took more than the recommended time to bake, but I guess that will depend on your oven...