After cracking my basic shortbread recipe it wasn’t long before I started experimenting with other flavours. While I admit not all of them have worked, this is one that really did!
I’m not too precise when it comes to measurements in baking (probably why my cakes nearly always fail!) but this is an easy tweak for an unusual twist on classic shortbread. Substitute a small portion of the butter (about 15g) for a tablespoon of extra virgin olive oil. Before you add the flour, add a tablespoon of finely chopped fresh rosemary. In the past I’ve mashed it in a pestle and mortar or chucked a handful of leaves into my Nutribullet to whizz it up in an instant. Both methods worked fine for me, although the Nutribullet was obviously much faster.
Mix the crushed/chopped rosemary into the sugar, butter and olive oil mixture, then add the flour as usual. I don’t bother adding any vanilla or almond essence with this particular recipe, to allow the rosemary and olive oil to speak for themselves. Chill in the refrigerator for at least 30 mins before baking, and enjoy this one with a coffee.