Bake with us: Rosemary Shortbread
Because who doesn't love an easy weekend recipe!
Make it vegan with dairy free butter ~ a sweet 'n' savoury treat to share with friends over a coffee as we ease into the cooler months.
Chop fresh rosemary leaves roughly and then add all ingredients into a mixing bowl.
Combine all ingredients together using your hands until a soft dough is formed.
Roll mixture out and use your favourite cookie cutter to cut out biscuits.
Place on a baking tray and bake at 180°C for twenty five minutes or until golden brown.
Set aside to cool and then serve on your favourite plate and enjoy with a cuppa.
Hot tip: sprinkle with dried lavender to serve for extra magic
Directed by: @fleurmaid