Rosemary & Lemon Biscuits

Moving up to Dublin from Cork I naturally brought certain things with me to remind me of home, these included a box of Barry’s tea and a big bag of stone ground macroom oatmeal. Luckily James had already been converted to Barry’s which made life a lot easier when we moved in together. The Macroom oatmeal has been a much harder sell, James is not one for porridge anyway and this hardy oatmeal, with its nutty texture is apparently considered an acquired taste in Dublin.

James is however a huge fan of biscuits and macroom oatmeal is an absolutely wonderful addition to biscuits.

The natural nuttiness and roughness of the oatmeal goes extremely well with the earthy fragrance of rosemary and sharpness of lemon.

 

Ingredients

·      225g of softened butter

·      100g of caster sugar

·      1 tablespoon of lemon zest

·      1 teaspoon of vanilla bean paste

·      1 egg

·      200g plain white flour

·      85g of macroom oatmeal

·      1 tablespoon of Rosemary finely chopped

·      pinch of salt

 

Method

Preheat oven to 200°C

1. cream the butter and sugar in a large bowl until light and fluffy.

2. In another bowl mix the flour, macroom oatmeal, salt and rosemary.

3. Gently add dry ingredients to the butter mixture, stirring slowly until well combined.

4. Roll the dough into two logs and cover in clingfilm.

5. Freeze the logs for 1 hour.

6. Remove the logs from freezer, take of clingfilm and slice into ¼ inch thick rounds.

7. Place on a baking tray lined with parchment paper leaving 1inch between each biscuit.

8. Bake in oven for 15 – 20 minutes until biscuits are golden around the edges.

9. Cool on wire rack. 

Rosemary Biscuits
Currabinny Rosemary Biscuits Recipe