Lemon and rosemary shortbread

Preparation

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

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 Beat in the flour, a pinch of salt, rosemary and zest, then form a soft, pliable dough using your hands.
3 Wrap in cling-film and place in the fridge for about 30 minutes to firm up.
4 Heat oven to 180°C/350°F/gas 5 (160°C for fan ovens).
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 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 While still hot, sprinkle the biscuits with caster sugar, then leave to cool. Store in an airtight container.

Liz C

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

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

Easy and tasty
Sadie

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

Best shortcake recipe I've used