Lemon and Rosemary Biscuits

01Method

1. 1

   Beat the softened butter and granulated sugar together using an electric mixer until light and fluffy. Fold in the lemon zest, lemon juice, vanilla seeds, and egg yolk.

2. 2

   Sift the flour through a fine mesh strainer and combine with salt and chopped fresh rosemary. Return to the mixer on low speed and gradually incorporate the flour mixture while beating until the dough comes together as a ball.

3. 3

   Divide the dough in half and hand-shape each portion into a cylinder approximately 4 cm in diameter. Roll each cylinder thoroughly in coarse sugar, wrap tightly in plastic wrap, and freeze for 1 hour.

4. 4

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

5. 5

   Remove the dough from the freezer, unwrap, and slice into discs approximately 0.5 cm thick. Arrange the slices on the prepared sheet, leaving adequate spacing of at least 2–3 cm between each cookie.

6. 6

   Bake until golden brown, approximately 15 minutes. Allow to cool completely. Store in an airtight container in a cool location for up to one week.