@cheriedenhamcooks: National Ice cream Month…. Some delicious little biscuits to serve with any ice cream you guys might be enjoying over the summer! These biscuits are meltingly crisp and buttery, with a bit of snap. Made so quickly using my @Magimix UK food processor If you’re not mad on floral-scented things, don’t be alarmed, as the flavour is so subtle. The herbal notes just add a bit of something special to the shortbread. They are dangerously moreish and are perfect with a cup of tea or as an accompaniment to a pudding. They keep well for 5 days in an airtight container or jar. Rosemary & Lavender Shortbreads Makes 36 55 g (2 oz) caster sugar 1 teaspoon chopped rosemary needles 2 teaspoon dried lavender or 4tsp fresh lavender 110 g (4 oz) butter, softened 1 tablespoon golden syrup 140 g (5 oz) plain flour Line two baking sheets with baking parchment. Put the sugar, rosemary and lavender into a food processor and blend until finely chopped. Alternatively, finely chop with a knife. Add the butter and golden syrup, pulse to combine and then add the flour and pulse again until it just comes together into a dough. Place teaspoons of the mixture onto the prepared baking sheets, spacing them well apart, then press with the bottom of a glass to gently flatten the dough. If the glass starts to stick, dampen the base and press it into some sugar and continue. Refrigerate for 30minutes. Preheat the oven to 160C (350F/Gas 4). Bake the chilled shortbreads for 10-12 minutes, or until lightly golden brown. Remove from the oven and sprinkle with a little caster sugar and lavender. Allow to firm up on the baking sheets before transferring to a wire rack to cool completely. #cheriedenhamcooks #rosemaryandlavenderbiscuits #nationalicecreammonth

CHERIE DENHAM

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Sunday 19 July 2026 10:15:19 GMT