Apricot & Rosemary Shortbreads




  • 240g (9 oz)  plain flour
  • 60g (2 oz)  sugar
  • 120g (4 oz)  butter, cubed
  • 1 fresh  rosemary sprig, finely chopped
  • 2 tablespoons  milk
  • 8-10 tablespoons Roots & Wings Organic Apricot Jam


Makes 16-20

Preheat the oven to 180°C / Gas Mark 4 / 356°F. Line a baking sheet with parchment paper.

Place the flour, sugar and rosemary in a bowl and rub in the butter until the mixture resembles fine bread crumbs. Next add the milk and bring the mixture together then knead it lightly until it's smooth and a dough forms. Roll out on a lightly floured surface to approx 1.5-2 cm (1/2 inch - 3/4 inch) thickness. Using a 4-5cm (11/2 inch - 2 inch) biscuit cutter cut out rounds of dough and space them out on the baking sheet. Bake for about 10-12 minutes or until the edges are firm and the bases are very lightly browned. Transfer the biscuits onto a wire rack and cool. If you are baking in advance the biscuits can be stored for up to 2 days in airtight container.

To finish take a biscuit and spread the underside of it with half a tablespoon of Apricot Jam and sandwich a second biscuit on the top and repeat!