Muristek
Benjamina Ebuehi’s recipes for tarragon blondies and rosemary honey scones
Surprise yourself with the lift that herbs give these old favourites: add the soft scent of rosemary to honey scones and the gentle aniseed notes of tarragon to a tray of blondies
Baking with herbs inspires curiosity and fascination. Although herbs aren’t strangers to most kitchens, they aren’t particularly associated with sweet bakes, despite bringing such interesting and unexpected flavour profiles. Infusing a few sprigs or leaves in a butter or syrup is an easy way to add flavour to your baking and gives many options for jazzing up old favourites. I’ve dedicated a chapter to baking with herbs and tea in my new book, and today’s recipes are from its pages. I love the gentle liquorice notes that tarragon brings to the blondies and the flecks of rosemary running through the scones add a warm, piney aroma that makes them feel a little fancy without doing too much.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
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