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Rosemary shortbreads with lemon icing recipe

33 ratings

Rosemary isn't just for savoury dishes, give it a sweet spin with this classic, buttery shortbread recipe. With a drizzle of lemon icing these biscuits make an elegant afternoon tea treat - the secret is the self-raising flour which gives the shortbread a soft, crumbly texture. See method

Serves 12 (makes 12)
12 mins to prepare and 8 mins to cook, plus cooling
179 calories / serving
Vegetarian

Ingredients

50g caster sugar
125g unsalted butter, at room temperature
1 tbsp chopped fresh rosemary
175g self-raising flour

To decorate

6 tbsp icing sugar, sieved
1 lemon, zested and juiced
rosemary leaves (4-6 per shortbread)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
750kj
179kcal 9%
Fat
9g 13%
Saturates
5g 27%
Sugars
12g 13%
Salt
0.2g 3%

of the reference intake
Carbohydrate 24.4g Protein 1.4g Fibre 0.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. In a mixing bowl, beat the sugar and butter until light and fluffy, then stir in the chopped rosemary, flour and a pinch of salt. Bring together to form a dough, then divide into 12 equal pieces and press into the holes of a nonstick muffin tin.
Bake for 8 mins or until lightly golden. Leave to cool in the tin for around 10 mins, then turn the tin over onto a cooling rack and tap to release the biscuits. Leave to cool completely.
Mix the icing sugar with 1½ tbsp lemon juice to make a runny icing. Drizzle over the cooled biscuits, then scatter with the lemon zest and a few rosemary leaves. Leave to set for 20 mins or until the icing is solid. The shortbreads will keep for a week in an airtight container.

Tip: If you have any leftover rosemary, finely chop the leaves and stir into softened butter with a little lemon zest, then pop into ice cube trays and freeze. You've then got a deliciously fragrant herb butter to melt over steaks or to add to sauces and casseroles.

See more Baking recipes