Preparation
Finely grate the lemon. Soften the unsalted butter. Very finely chop the fresh rosemary.
Method
- 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.
6 Reviews
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Liz C
These Lemon and Rosemary Shortbreads were DELICIOUS! Will definitely be making them again.
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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!
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Claire
Easy recipe for delicious shortbread!!! I would definitely follow this recipe again and try with different flavours.
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Brycey D
Easy and tasty
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Sadie
Really easy recipe to follow, tasted great! Will make them again.
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Hells
Best shortcake recipe I've used
- Average per serving
- Calories 190.0kCal
- Fat12.4g
- Saturated7.8g
- Salt0.01g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg