Pomora Rosemary, Lemon and Sea Salt Shortbread
< Blog Home Article by Pomora - Date: Tue, 04 Nov 2014
These delicious shortbread biscuits lead your taste buds in a dance along the line between sweet and savoury in a way that’s dangerously moreish. Great with a cup of tea for a mid-afternoon treat or why not try them at the end of a meal with a glass of Sauternes?
Ingredients for 20 large biscuits (or 40 small ones):
250ml/9fl oz Pomora olio nuovo
400g/14oz Plain flour
175g/6oz Icing or powdered sugar
3 large sprigs of Rosemary finely chopped
2 teaspoons of Sea Salt
Juice of 2 Sicilian lemons
Put all the dry ingredients – flour, sugar, rosemary and sea salt – into a large bowl and mix together. Slowly add the olive oil and lemon juice to the mixture, stirring all the time until you have a dough.
Put the dough onto a sheet of greaseproof paper and roll up into a sausage shape.
Put the dough into the fridge for half an hour to chill.
Unwrap the dough and slice into 1cm thick pieces. Alternatively, roll out the dough to 1cm thick and use a cookie cutter.
Place the pieces on a baking tray and bake in a pre-heated oven for 20-25 minutes at 180C/350F until golden brown.
Remove from oven, sprinkle with a little more sea salt for decoration and allow to cool.
Make sure you make plenty because they won’t hang around for long. Yum!
Great with a cup of tea for a mid-afternoon treat or why not try them at the end of a meal with a glass of Sauternes?