Happy National Shortbread Day!This winter has felt a little colder, a little rainier, and a lot more blustery than usual. Which means I've been craving darker, stiffer teas, the kind you spike with milk and a little sugar. You know the type: black blends, PG Tips or Yorkshire Gold, any of the Breakfasts, Lapsang if you're adventurous. I wanted my shortbread to stand up to these fuller flavours with a bite of its own. So I made these: Rosemary Orange Shortbread. Aromatic, slightly astringent, but sweet and rich, just like the teas I designed them to pair with. Rosemary Orange Shortbread (Based on a recipe by Will Torrent) 300g butter, softened 150g sugar 1 heaping tablespoon fresh rosemary zest of 1 orange teaspoon of vanilla 400g flour salt Rough chop the rosemary then combine with sugar in a food processor. When all of the rosemary is finely minced, pour into mixing bowl and add butter. Beat until light and fluffy. Add orange zest and vanilla, then mix again. Finally, add your flour and salt and beat until dough is uniform. Wrap dough tightly in plastic wrap and chill for at least 4 hours. Remove from fridge 20 min before you wish to bake. Dust work surface with flour, roll out dough to desire thickness. Cut out desired shapes and arrange on parchment lined baking sheets. Brush a little water on the top of each cookie and press a rosemary leaf into the surface. Place pans in fridge to re-chill dough. Preheat oven to 325 degrees. Bake on middle rack of oven for about 15 minutes or until just beginning to turn golden brown at the edges. Remove from oven and immediately dust tops of cookies with sugar. Cool completely and serve. No matter what type of shortbread you bake, buy, or eat, may it always pair well with your tea.
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