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  1. Beat 250g unsalted butter and 75g golden caster sugar in a bowl using a wooden spoon or electric whisk until light and fluffy
  2. Beat in 325g plain flour, a pinch of salt, 1½ tsp fresh rosemary and zest of 1 large lemon
  3. Form a soft, pliable dough using your hands
  4. Wrap in clingfilm and place in the fridge for 30 minutes to firm up
  5. Heat oven to 180°C/350°F/gas 4
  6. Roll out the dough on a floured surface to about 1cm thick
  7. Use a 5cm biscuit cutter to cut out as many biscuits as you can, re-rolling any dough trimmings
  8. Put the biscuits on greased baking trays and bake for 20-25 minutes until lightly golden
  9. While still hot, sprinkle the biscuits with caster sugar, the leave to cool
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