Rosemary & Lemon Biscuits

IMG_3596A wonderful buttery shortbread biscuit with delicate herbal and citrus flavours.  The dough can be made quite quickly and kept in the fridge or even frozen until required.  By rolling the dough into a log it’s simple to cut off slices and bake fresh biscuits ‘on demand’!

Makes 50-60 biscuits


  • 360g Butter, softened
  • 130g Castor Sugar
  • 370g Plain Flour
  • 2 tbsp Rosemary, ground (or finely chopped)
  • Pinch of Sea Salt
  • Zest of 1 Lemon


  • In a large bowl cream together the butter and sugar
  • Add all of the remaining ingredients and bring together with a wooden spoon.  This should form a rich ball of dough with some encouragement – you may need to get in there with your hands
  • Tip out onto a clean surface and form into a ‘log’, about 30-40cm long
  • Place the log onto a sheet on clingfilm and wrap tightly.  Roll the log until it is even and compressed, then chill in the fridge of at least an hour
  • Remove from the fridge and unwrap onto a board.  Using a sharp knife slice off into even rounds about 5-6mm thick.  Take as many as you wish to cook, rewrap the remaining dough and return the fridge or freeze
  • Space out an a baking sheet leaving enough of a gap to allow for spreading
  • Bake in a preheated oven, 160oC Fan, for 8-10 minutes.  Remove if the biscuits are golden brown at the edges, or leave in for another couple of minutes & check again

One Comment Add yours

  1. Beth says:

    This sounds soo delightful and crisp. It looks delicious!

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