Rosemary biscuits

Rosemary biscuits

Ingredients

50g/2oz butter, softened
50g/2oz caster sugar grated zest of 1 lemon
4 tablespoons freshly squeezed lemon juice
1 egg, separated
2 teaspoons finely chopped fresh rosemary leaves
200g/7oz plain flour, sieved

• Lightly grease two baking trays.
• In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
• Add the lemon zest and juice, then the egg yolk, and beat until they are thoroughly combined. Stir in the rosemary.
• Add the flour, mixing well until a soft dough is formed. Wrap and leave to chill for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• On a lightly floured work surface, roll out the dough thinly, then stamp out 25 circles with a 6cm/21⁄2in biscuit cutter. Arrange the dough circles on the prepared baking trays.
• In a bowl, lightly whisk the egg white. Gently brush the egg white over the surface of each biscuit.
• Bake in the oven for about 15 minutes. Transfer the biscuits to a wire rack and leave to cool before serving.


serves 4-6