Rosemary Infused Sweet Shortbread – a delicious recipe with rosemary, butter, salt, lemon, spelt flour, cane sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse rosemary and shake dry. Heat butter and salt in a small pot over medium heat, add rosemary. Bring to a boil and let simmer for 1 minute. Remove from heat and allow to cool a bit.
2
Strain the liquid butter through a sieve and put it into the frigde to solidify again. (if youd like to have an even stronger rosemary flavour, leave it in the butter for 1 hour and strain butter then.).
3
Combine flour, lemon zest (if using) and 120 g sugar in a big bowl. Add rosemary infused butter in small pieces and knead into a smooth dough.
4
Roll out the dough to a thickness of 1/2 cm approximately (0.2 inch) and let rest for 30 minutes in a cool place.
5
Prick with a fork and sprinkle with the remaining sugar.
6
Bake in the preheated oven at 200u00b0C/375u00b0F on a lower rack for about 12-16 minutes or until slightly golden.
7
Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.
873
kcal
Calories
52
g
Fat
97
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 sprigs fresh rosemary, 250 g butter (no subs), 1 teaspoon salt (sea salt in the original recipe), 1/2 lemon, organic, zest of (optional), and more.
Yes, Rosemary Infused Sweet Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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