ROSEMARY, LEMON AND OLIVE OIL SHORTBREAD
Some bakes are neither sweet nor savoury, and better for it… this is a prime
example: a crumbly, snappy shortbread with a fresh hit of lemon zest and sun-kissed
tang of rosemary. The use of olive oil instead of butter gives more flavour and extra
crumble. Serve with tea, or even beer.
200g plain flour
50g rice flour
65g icing sugar
1tsp salt
1 lemon, zested
1 tbsp finely chopped rosemary
100ml Honest Toil
Whisk the dry ingredients together (it’ll smell amazing), then start pouring in the oil.
Soon enough you’ll need to smoosh the ingredients together with a spoon. The
dough should be smooth but firm. Grab a 20cm tart case (you can use an 18cm one
too, it’ll be thicker) and press the dough into it. Level the top with a spoon and
squeeze it into the corners too. Prick with a fork, score into eights and chill until firm
– at least an hour. Bake for 30-40 minutes at 170C, or until a very light golden colour and sandy to touch. Leave it to cool and then cut into eighths.
