LAVEN­DER & ROSE­MARY SHORT­BREAD

Herbs & Superfoods - - Favourite Herb Recipes -

Herbs are of­ten used to flavour savoury dishes, but their del­i­cate flavours and aro­mas also lend them­selves well to a wide va­ri­ety of cakes and cook­ies. “I al­ways put rose­mary in my short­bread and it tastes great,” says NZ Gar­dener ed­i­tor Jo Mc­car­roll. “No-one can guess what the ’se­cret‘ in­gre­di­ent is.“

Just whizz rose­mary up to a fine pow­der in a food pro­ces­sor or spice grinder first so it‘s not too fi­brous. Or try laven­der cook­ies, but make sure you use English laven­der ( La­van­dula an­gus­ti­fo­lia) only. Other laven­ders are too bit­ter.

In­gre­di­ents • 1 cup sugar • ½ cup but­ter • 2 eggs • 1½ cups flour • 2 tea­spoons bak­ing pow­der • 1 tea­spoon laven­der flow­ers, crushed • ¼ tea­spoon salt For ic­ing: • 2 cups ic­ing sugar • 4 ta­ble­spoons rose­wa­ter

Pre­heat oven to 190°C. Cream but­ter and sugar. Add eggs one at a time, then mix in flour, bak­ing pow­der, laven­der and salt. Drop tea­spoons­ful onto bak­ing tray. Bake about 10 min­utes. For ic­ing, com­bine ic­ing sugar and rose­wa­ter.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.