Rosemary has a special significance for Australians. We know it as a symbol of remembrance – its use has even been shown to boost memory – and it also grows wild on the Gallipoli Peninsula.
These savoury biscuits showcase rosemary’s woody, pine-like fragrance in a buttery cheese shortbread, with an edging of nutty poppy seeds. It’s a winning combination and makes an intriguing change from the traditional, sweet Anzac biscuits. You can use whatever hard cheese you have on hand – parmesan, cheddar, or a little of both works well – just make sure it’s got a good strong flavour.
• 1 cup (around 150g) plain flour
• 80g cold, salted butter, cubed
• 1 egg yolk
• 2 tbsp cold water
• 2/3 cup (around 70g) grated hard cheese
• leaves from 1 large sprig of fresh rosemary, finely chopped
• 2 tbsp poppy seeds
1. Process the flour, butter, egg yolk and water and pulse to combine, scraping down the sides of the bowl when necessary.
2. Add the cheese and rosemary and blitz briefly to combine.
3. Turn out the mixture onto a lightly floured benchtop and bring the dough together with your hands.
4. Form into a smooth log about 4-5cm in diameter.
5. Roll the log in the poppy seeds to coat and gently push into the surface.
6. Cover in cling wrap and refrigerate for at least an hour.
7. Preheat the oven to 180°C (or 170°C if fan-forced).
8. Line two flat baking trays with greaseproof paper.
9. Slice the log into circles around half a centimeter thick and place onto the trays.
10. Bake for 12-15 minutes or until pale golden.
Olivia Mackay, www.scoffandquaff.wordpress.com