Homegrown: Rosemary

These unusual and utterly scrumptious crisp little morsels are equally good with a glass of milk, cup of tea or coffee, or a glass of wine. They taste subtly aromatic with warm, almost gingery, undertones. Use a food processor to mix and blend the ingredients perfectly. Makes 28 biscuits

INGREDIENTS

110g (4oz) soft light brown sugar, plus extra for sprinkling 200g (7oz) salted bu er, softened 1 heaped teaspoon chopped rosemary leaves 50g (2oz) ground almonds 225g (8oz) plain flour ¾ teaspoon baking powder

METHOD

Preheat oven to 160C (fan oven) gas mark 4 or equivalent

You will need two large baking trays lined with greaseproof paper

Whiz sugar in food processor to remove any clumps. Add bu er and rosemary and whiz until creamed and fluffy. Whiz in ground almonds to combine, then sieve in the flour and baking powder.

Whiz in the processor until the biscuit mixture clumps together into a smooth ball.

Transfer to work surface. Mould into walnut-size balls and space out on prepared baking trays. Fla en each ball with a dinner fork and bake for 20 minutes or so until turning pale golden-brown.

Transfer to a cooling rack and sprinkle with extra brown sugar. Once cool, store the biscuits in an airtight container.