Smoked Nut "Shortbread"
- 1 cup salted butter
- 1 rosemary sprig, plus 2 tablespoons leaves
- 2 teaspoon Telegraph Hill Turmeric and black pepper drizzle
- 2 ½ cups/300 grams all-purpose flour
- 120 g white sugar, plus more for sprinkling
- 2 teaspoons Telegraph Hill Hot Honey Drizzle
- 120g Telegraph Hill Manuka Smoked nuts (lightly crushed)
- Heat the oven to 160 degrees.
- In a medium pot combine butter, rosemary sprig and Turmeric and Black Pepper Drizzle. Cook over medium until the butter is melted
- In a medium bowl combine the flour, sugar and Hot Honey Drizzle.
- Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine then knead /mix into a dough.
- Press the dough evenly into a slice tin. Prick all over with a fork.
- Sprinkle the chopped/crushed nuts and rosemary leaves on top,
- Shake into a single layer, then press firmly into the dough until the nuts’ sides are surrounded by dough.
- Sprinkle with 1 tablespoon white sugar.
- Bake until golden brown and the edges start to pull away from the sides 35 to 40 mins
- Leave to cool completely then cut or break into snack size pieces.
A favourite of mine to take on tramping trips. As good with a coffee for morning tea as it is for breakfast or dessert. And it keeps for a week in an air tight container and it doesn’t matter too much if it gets broken up into small pieces in your pack.