Rosemary Shortbread

When the lavender in the garden was in full bloom last year I made some lavender & lemon shortbread. I loved its delicate floral taste. It wasn't to my husband's taste however, who declared it to be like eating soap. I suppose it's hard to break the mental link between the scent of lavender and bath products. Anyway, all the more shortbread for me!  There's not much growing in my garden at this time of year that I can use to make our usual plain shortbread a little more exciting. Nothing, that is, except the valiant rosemary which has looked healthy all winter. So I decided on a twist from the lavender and lemon and made rosemary and lemon shortbread which turned out to be entirely delicious (even if my husband still only wants the taste of butter in his shortbread). If you'd like to try the lavender version, just substitute it for the rosemary in the recipe below (and put all thoughts of your great aunt Maude's soap out of your head)

The shortbread recipe I use isn't like the traditional thick Scottish shortbread. I much prefer this version which is light and delicate and melts in your mouth.




Makes about 24

175g softened unsalted butter
90g caster sugar (and a little to sprinkle on top)
pinch of salt
2 medium sized egg yolks
200g plain white flour
1 tablespoon very finely chopped rosemary
grated zest of one lemon


In a food mixer (with the paddle beater attachment on) cream the butter and sugar together until very pale. Add the egg yolks, salt, lemon zest and rosemary. Beat for another minute then fold in the flour to make a soft dough. Flour a work surface and shape the dough into a wide flat disk. Wrap it in clingfilm and put in the fridge to firm up for about an hour. You can't cheat & skip this bit or it'll just fall apart.

Pre-heat the oven to 180°C/GM4. Unwrap and roll out the dough on a floured surface until it's about 3mm thick. Use a 6mm pastry cutter & stamp out as many as you can (should be about 24). Carefully transfer them using a wide knife to a non-stick baking sheet, or one that you've lined with baking parchment.


Bake for just 7-10 minutes until the edges are just starting to go golden but the middles are still pale. They will still be soft - don't panic...they firm up! Sprinkle a little more sugar on top of the still hot shortbread. Leave on the baking sheet for a couple of minutes and then transfer to a cooling rack.