-
Wash the rosemary and chop it with a
parsley cutter until very small.
-
Set aside.
-
Cream the butter.
-
Put the sugar and vanilla bean into a
blender and whiz until the bean is reduced to black specks.
-
Mix sugar and butter and add egg yolk.
-
Sieve together whole meal flour, baking
powder and salt, and stir into the butter mixture.
-
If too dry stir in a meagre tbsp of
milk.
-
Turn out on a floured board and cut
into shapes.
-
Glaze the top of each biscuits with egg
white and sprinkle with rosemary.
-
Bake in moderate oven.
-
The flavor is delicate and quite
entrancing and if you wish you can add both vanilla and rosemary with a
heavier hand.
