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Rosemary Shortbread



Recipe Type


Suitable for Vegetarians


The Recipe

This buttery shortbread works well with a variety of other herbs too …why not try lavender or lemon thyme instead? The orange zest really brings out the fuller flavour of rosemary – alternatively you could also use lemon or even lime zest.


  • 55g caster sugar, plus extra for dusting
  • 1 tsp rosemary leaves, finely chopped
  • 115g unsalted butter, slightly softened
  • Finely grated zest of 1 orange
  • 170g plain flour, sifted

Cooking Instructions

  1. Preheat the oven to 150C (300F, Gas mark 2). Lightly grease a baking try or line with parchment paper.
  2. Put the sugar and rosemary in a food processor. Blitz until the rosemary is very finely chopped, then add the butter & orange zest and cream together until light and fluffy. Transfer to a large bowl. Sift the flour into the bowl and mix until it forms a stiff dough.
  3. Roll out the dough between 2 pieces of baking parchment to the thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like using a knife or a biscuit cutter. Put the shortbreads on the prepared baking trays and chill for 30 mins.
  4. Bake in the centre of the oven for around 20 mins or until just golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.