ANZAC and Rosemary biscuits from The Ridge House
A special homemade rosemary shortbread to remember our ANZACs.
Buttery, crumbly and irresistible with a cup of hot tea, this aromatic shortbread is a delicious alternative to the classic Anzac biscuits.
Why is rosemary an Anzac Day tradition? Rosemary directly links Australians to Gallipoli where rosemary grew wild across the peninsula. It is an ancient symbol of fidelity and remembrance.
Lest we Forget.
Here’s the recipe from The Ridge House, for you to try or save to your recipe collection.
Ingredients
1 & 3/4 cups plain flour
¼ cup rice flour
2/3 cup caster sugar
2 tbsp finely chopped fresh rosemary
zest of 1 lemon
1 tsp good salt (plus a pinch)
250g unsalted cold butter, cut into small squares
Method
Heat oven to 165 degrees.
Pulse together flour, sugar, and salt in a food processor. Add butter, lemon zest and rosemary and pulse to fine crumbs. Pulse a few more times until some crumbs start to just come together. Careful not to overprocess. The dough should not be smooth.
Press dough onto a lightly floured surface and gently use a rolling pin to create 2-3 cm thickness. Take a drinking glass, turn the rim into some plain flour and use it to cut out biscuits. Transfer to a lined baking tray.
(Tip: Pop tray into the fridge or freezer for 15 mins. Biscuits hold their shape better if going into the oven cold.)Gently bring together the leftover dough, lightly re-roll and cut the remaining biscuits.
Bake until golden brown, 25-30 minutes. Transfer to a wire rack to cool.
This recipe is by Kristy Plumridge from The Ridge House/Green Hills Farm.
Photography by Kristy Plumridge
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