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    Rosemary Shortbread Biscuits

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    Rosemary Shortbread Biscuits

    • Preparation time: 15 minutes
    • Cooking time: 12 minutes
    • Total time: 27 minutes 30 minutes

    Makes: 10 to 12 biscuits


    • 55g caster sugar
    • Extra caster sugar, for dusting
    • 1 tsp chopped rosemary leaves
    • 115g softened butter
    • 1 lemon, zest finely grated
    • 170g plain flour


    1. Preheat the oven to 150°C/gas mark 2 and set aside a non-stick baking sheet.
    2. Place the sugar and rosemary leaves in a food processor. Whizz until the rosemary is very finely chopped then add the butter and lemon zest and process until pale and creamy. Transfer to a large bowl and beat in the flour until it forms a stiff dough. Place this on a sheet of greaseproof paper and lay another sheet on top. Then greatly press down with a rolling pin and roll out to 3-5mm thickness. Lift off the top sheet and stamp out the biscuits with your chosen cutter. I used a 7cm-diameter round cutter, but you could use any size or shape. Using a palette knife, lift them off the bottom sheet of paper and carefully transfer to the non-stick baking sheet. Lightly squidge together the remaining dough and repeat the process.
    3. Prick the biscuits with a fork and bake in the centre of the oven for 12 minutes or until tinged a very pale brown. Remove to a cooling rack (they will still be soft) and liberally dust with extra caster sugar. Serve once cool and crisp.

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