Rosemary Walnut Shortbread

Rosemary, with its unforgettable pine-like fragrance, pungent flavour, and unique health benefits, is an indispensable herb for every kitchen. They are often used to flavour meat, fish, sauces or soups. Besides its well-known culinary use, rosemary has been used in cosmetic and to treat digestive disorders and headaches.
Adapted from BBC Good Food

• 325 g All purpose flour
• 200 g Salted butter
• 125 g Caster sugar
• 2 Egg yolks
• 1 tbsp Rosemary
  ©angiesrecipes, finely chopped
• 60 g Walnuts, chopped

1. Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.
2. Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.
3. Line two baking trays with paper. Heat the oven to 180C/350F. Slice the dough into biscuits and arrange on the prepared trays. Bake for 20 minutes until lightly golden brown. Remove and transfer to the wire racks to cool.