Rosemary blossom ice cream sandwich


If you grow your own rosemary at home then every May you are treated to a beautiful blossom on your herb. This blossom is a delicate powder blue flower. The flower has the most subtle fragrance of rosemary. The herb itself is commonly used in roast lamb dishes. Try mixing the flower into cookie dough and served with some Hazelbrook Farm ice cream for the perfect Iceberger.

The Ingredients:

125g butter, softened
100g light brown soft sugar
125g caster sugar
Handful of rosemary blossoms
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
1 block of vanilla ice cream

The Make:

Preheat the oven to 180°C.
Using a mixer combine the butter and sugars, once creamed, add the egg and vanilla. Sift in the flour and salt, then mix in the rosemary blossoms. Once everything is mixed into a smooth dough roll it into a long thick sausage shape. Place the sausage onto some cling film and roll it tight at each end, just like a Christmas cracker. Refrigerate for 30 mins. Once hardened, slice into neat disc shapes. Place onto baking paper and bake for just 7 minutes, till the cookies are just setting, the cookies will be really chewy and delicious. Otherwise cook for 10 minutes until just golden round the edges for a more crisp finish.
Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm and they also store well (if they don’t get eaten straight away).


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