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Rosemary and lemon shortbreads

  • Makes about 30
Rosemary and lemon shortbreads

Ground almonds, lemon and rosemary bring new flavours to shortbread.


  • 200 grams butter, softened
  • ½ cup caster sugar
  • grated rind 1 lemon
  • 2 cups flour
  • pinch salt
  • ½ cup ground almonds, or desiccated coconut
  • 1 tablespoon very finely chopped fresh rosemary


  1. Beat together the butter, sugar and lemon rind until light and creamy.
  2. Sift the flour and salt together and work into the creamed mixture with the ground almonds and rosemary.
  3. Turn out the dough on to a floured board and knead it until it forms a ball. Roll out to 0.5cm thickness and cut into shapes. Place on a greased baking tray. Sprinkle with caster sugar, if wished.
  4. Bake at 180ºC for 15 minutes or until lightly golden and firm. Cool on the tray for 10 minutes before transferring to a cake rack until cold. Store in an airtight container.

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