Rosemary Lemon Biscuits

I thought as a follow on from yesterday's post about propagating rosemary, I would share a little gem of a recipe that uses this lovely herb. I find these biscuits somehow simultaneously sweet and savoury, an unusual combination. 

 

SERVINGS

8 biscuits


COOK TIME

  • Prep time - 20 min
  • Bake time - 17 to 22 min 

 

BISCUIT INGREDIENTS

1 lemon
1 sprig of rosemary (about 10cm)
120g flour
1/2 teaspoon baking powder
100g butter (salted)
100g sugar
100g ricotta cheese (full fat)
1 egg
1/4 tsp vanilla extract

 

ICING INGREDIENTS

80g cream cheese (full fat)
80g powdered icing sugar
1 tbsp lemon juice
Dash of vanilla extract

 

BUSCUIT INSTRUCTIONS

  • Preheat the oven to 180 C and line a baking tray with baking paper
  • Zest the lemon
  • Remove the rosemary leaves from the stem and chop the leaves very finely
  • Mix the lemon zest, finely chopped rosemary, flour, and baking powder in a mixing bowl and set aside
  • In a second bowl, cream together the butter and sugar
  • Add the ricotta cheese, egg, and vanilla extract to the creamed butter and sugar and blend until smooth
  • Combine both bowls of ingredients and mix into a dough
  • Place eight evenly spaced dough balls of equal size on the parchment lined baking tray
  • Place the tray in the middle of the preheated oven and bake for 17 to 22 minutes until an inserted toothpick comes out clean

 

ICING INSTRUCTIONS

  • Combine together the cream cheese, lemon juice, powdered sugar, and vanilla extract wisking until smooth
  • Wait for the baked biscuits to cool and top with an even coating of icing

 

Enjoy!


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