Finely chop the rosemary, and put into a mixing bowl, as well as the sugar.
Using your hands, mix the butter into the rosemary sugar. Add flour and mix until thoroughly combined. (If your dough is all crumbly, add a bit of milk to it.)
Wrap in the dough in baking paper and put in the freezer for 10-20 mins.
When chilled, take out of the freezer. Using a rolling pin, roll dough until it is 0.5 centimetres thick.
Cut cookies approximately 7 centimetres with a cookie cutter.
preheat the oven to 175c.
Place on a parchment lined baking sheet and bake for 10 minutes or until edge are slightly golden. After removing from oven allow to sit on the baking sheet for another 5 minutes to ensure that the bottom side is set.
Decorate with coco powder, icing sugar and extra rosemary. (Optional.)
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