If you want something warm, not too sweet, and made from scratch this is the recipe. The classic combination of apple and rosemary marries in a buttermilk and olive oil batter lightly flavoured with a hint of warm spices. Don’t want a loaf? You can bake it in muffin tins for muffins or, dollop it in a hot pan coated with oil and make pancakes. This batter will work for all three. I highly suggest trying it as pancakes.
Fabulously buttery, tender, sandy textured cookies that are so right with tea or coffee!
Sables – French Cookies
In France, these cookies are known as Sables; in Scotland they are called Shortbread. Be soft and gentle while working on this flour, don’t over beat. Remember ‘sandy’ texture is what you need to aim for. I Can never forget this recipe as it was my first at Le Cordon Bleu – the chef who demonstrate this was ooo la la…Chef Patrick, cuisine chef who came in just to teach us this.