Shortbread with herbs
- 160g good-quality unsalted butter, straight from the fridge
- 250g fine plain flour
- Large pinch of salt
- 85g caster sugar
- 1 tbsp. finely chopped fresh rosemary, young lavender leaves or lemon thyme
- Extra sugar, for dusting
- Preheat the oven to 150°C/gas mark 1. Cut the butter into small cubes about the size of a hazelnut. (To stop the butter sticking to the knife dust with a little of the flour.)
- Sieve the flour and salt into a large bowl and add the salt and the cubes of butter. Using just your fingertips rub the butter into the flour until it resembles fine breadcrumbs. You can shake the bowl occasionally to bring the lumps to the surface.
- Add the sugar and stir in the chopped herbs, then pour into a shallow tin and press lightly. Dust with a little more sugar.
- Bake in the oven until pale beige, about 45 minutes. Allow to cool for about 5 minutes then carefully cut into segments. Leave in the tin until cold before removing.
Variation: A variation can be made by creaming the butter and the sugar together and stirring in the flour. You will end up with dough you can roll out quite thinly and cut into shapes. Delicious as an accompaniment to poached peaches or nectarines.