After seeing this book pop up all over Bookstagram, I had to check it out. It features a dual timeline narrative with one part of the story in present day London and the second part in the 1790s. Both timelines revolve around women trying to deal with deceit and move forward with their lives to varying degrees of success.
I enjoyed this book, however I will say the 1790s timeline held my interest much more than the present day storyline. Conveniently enough, the epilogue of the book features several recipes inspired by the eponymous apothecary. I decided to try out the Rosemary Butter Cookies (although I imagine I’ll try out the hot toddy recipe when cold weather strikes again). The rosemary cookies were the perfect combo of savory and sweet.
Rosemary Butter Biscuit Cookies
- 1 sprig fresh rosemary
- 3/4 cup salted butter
- 1/3 cup white sugar
- 1 1/3 cup all-purpose flour
Remove leaves from rosemary and finely chop (approximately ½ tablespoon or to taste).
Soften butter, blend well with sugar. Add rosemary and flour; mix until dough comes together. Line cookie sheet with parchment paper. Form dough into 1.25-inch balls; press gently into pans until ½ inch thick. Refrigerate at least 1 hour.
Preheat oven to 375 degrees. Bake for 10-12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes.