Not-Quite-Shortbread, And Some Rosemary Sprigs

It’s been a lovely day, but I’m a bit tired now 🙂
Caught up with friends at a Home Group break-up brunch (can’t believe it’s almost Christmas!).
Good food, good conversation…

Thankfully, we have a lot of good cooks.
I tried to make some shortbread biscuits, which I had planned as little “gingerbread” people holding shortbread hearts.
I had ingredients. I just couldn’t find my scales.
So I decided to eyeball it – shortbread is a matter of ratios, really.
Unfortunately, my measurement of the butter was a bit…overenthusiastic. And the sugar was raw sugar, rather than caster sugar.
I’m not sure what type of biscuit I ended up with. Tasty (the boys liked them), but – so not shortbread. The texture was crunchier than I’d expected, because of the bigger granules of sugar, and the lovely shapes I painstakingly put together spread in the oven. I didn’t have food colouring for the hearts, so I used turmeric. Spicy, and sweet 🙂

Here’s my cutters. I didn’t have a heart one, so I just cut those freehand. The butterfly and star were for extras.

I pulled them out of the oven a bit early, and cut shapes out of the mess, but it wasn’t what I’d planned.

Crunchy. More fragile than I’d hoped.
And a little turmeric goes a long way!

Still – a good day.
The table was set beautifully, and each place had a sprig of rosemary as well.
I brought some home, and have put them in water to see if they grow roots.