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Rosemary and walnut shortbread

Published: December 19, 2014 at 2:28 PM

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Makes 30

A little effort

Total time: 1 hr

+ chilling

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An original take on Scottish shortbread with a crunch of walnut and a piney aroma of rosemary. Try drizzling with dark chocolate for a special touch and serve with a cup of tea

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Make this savoury rosemary and walnut shortbread, then check out our classic shortbread, millionaire's shortbread, vegan shortbread and more shortbread recipes.

Discover our Christmas biscuit recipes for your festive season.

Ingredients

Nutrition

• 325g plain flour

• 200g salted butter

• 125g golden caster sugar

• 2 yolks eggs

• 2 tsp rosemary

  finely chopped

• 60g walnuts

  chopped

Nutrition: per serving

• kcal122
• fat7.4g
• saturates3.8g
• carbs12.9g
• fibre0.4g
• salt0.11g

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Method

• step 1

  Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.
  Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.

• step 2

  Heat the oven to 180c/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.

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