These biscuits are sweet and buttery with a delicious burst of rosemary.
This month’s reader recipe is from my 5 year old godson Jack via his 7 year old sister Chloe. He came for a sleep over a few weeks ago and when we went to pick him up from daycare, there was a framed picture of him and this recipe. 
I don’t know about you but when I think of rosemary, I think savoury so these biscuits really are a deliciously sweet surprise. They’re super buttery, super short but with just 4 tablespoons of sugar, they’re not overly sweet and the hint of rosemary adds a lovely, light flavour. In fact, it’s impossible to stop at just one… Or maybe that’s just me and my lack of willpower! 

Once I started making these biscuits, I couldn’t stop. In fact, I think I made 3 batches in as many days. I love that the recipe requires just a handful of pantry staples and that as it’s egg-free it’s perfect for those with allergies. In fact, if you swapped the butter for margarine, it would even be vegan!  Thank you Jack (and of course, Chloe,) for the most delicious recipe! 
Do you have a favourite herb" Do you have a lot of willpower"

Makes approximately 16 biscuits
Ingredients
2 tablespoons finely chopped rosemary
120g butter, softened
4 tablespoons caster sugar
150g (1 cup) plain flour

How to – Traditional

Preheat oven to 200C. Line 2 baking trays with baking paper.
Cream the butter and sugar unti...