Costmary Shortbread

Ingredients:

170g unsalted butter, at room temperature
90g icing sugar
210g unbleached plain flour
1/4 tsp salt
1 tsp rose water
2 tbsp sugar (or use rose geranium scented sugar
12 costmary leaves, washed and dried

Method:

Cream together the butter and icing sugar until pale and fluffy. In a separate bowl, mix together the flour and salt. Mix the flour mixture in with the creamed mixture then add the rose water and mix thoroughly to combine. Bring the dough together as a ball, cover with clingfilm (plastic wrap) And refrigerate for about 5 hours, or until thoroughly chilled.

After this time, unwrap the dough and allow to warm up slightly. Butter and flour the base of a 20cm diameter baking tin. Set the dough on greaseproof (waxed) paper and pat out to the same size as the base of the baking tin.

Arrange the costmary leaves in a circle on the dough (leave a 2cm clear margin around the edge). Press the leaves into the dough. Now lay the dough in the cake tin (with the costmary leaves downwards) then pat the dough so that it completely covers the base of the tin.

Use a sharp knife to score the surface of the dough lightly, dividing it into eight fan-shaped pieces. Sprinkle the surface with the scented sugar then transfer to the refrigerator to chill for a further 45 minutes.

After this time, transfer to an oven pre-heated to160°C and bake for about 20 minutes, or until the edges just begin to turn brown.

Remove from the oven and allow to cool in the tin. When cold, turn the shortbread from the tin and strip the baked costmary leaves from the base. Cut into wedges, using the marks you made as a guide and serve.