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LEMON AND ROSEMARY SHORTBREAD

  • 4.83 Star
    rating
  • Timer Prep 50 min
    Cook 25 min
  • Chart 190.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely grate the lemon. Soften the unsalted butter. Very finely chop the fresh rosemary.

Method

  1. 1 In a large bowl, beat together the butter and sugar with a wooden spoon or electric mixer until light in colour and consistency.
  2. 2 Beat in the flour, a pinch of salt, rosemary and zest, then form a soft, pliable dough using your hands.
  3. 3 Wrap in cling-film and place in the fridge for about 30 minutes to firm up.
  4. 4 Heat oven to 180°C/350°F/gas 5 (160°C for fan ovens).
  5. 5 Roll out the dough on a floured surface to about 1cm thick. Using a 5cm biscuit cutter, cut out as many biscuits as you can, re-rolling any dough trimmings.
  6. 6 Put the biscuits on a couple of greased baking trays and bake for about 20-25 minutes or until they just turn lightly golden.
  7. 7 While still hot, sprinkle the biscuits with caster sugar, then leave to cool. Store in an airtight container.

6 Reviews

  • Hells

    Best shortcake recipe I've used

  • Brycey D

    Easy and tasty

  • Sadie

    Really easy recipe to follow, tasted great! Will make them again.

  • Claire

    Easy recipe for delicious shortbread!!! I would definitely follow this recipe again and try with different flavours.

  • Steph

    Very easy recipe! I've made them a few times now, I've found that using salted butter seems to make the shortbread taste better and I've also made a chocolate chip version which are just as delicious!

  • Liz C

    These Lemon and Rosemary Shortbreads were DELICIOUS! Will definitely be making them again.