Name: Lemon and rosemary shortbread
Total time: 3600 s
Yield: 16
Ingredients: 1 lemon; 250 gram unsalted butter; 75 gram golden caster sugar; 325 gram plain flour; 1 1/2 teaspoon rosemary

Step 1

In a large bowl, beat together the butter (250 g) and sugar (75 g) with a wooden spoon or electric mixer until light in colour and consistency.

Step 2

Beat in the flour (325 g) , a pinch of salt, rosemary (as needed) and lemon zest (1) , then form a soft, pliable dough using your hands.

Step 3

Wrap in clingfilm and place in the fridge for about 30 minutes to firm up.

Step 4

Heat oven to 180°C/350°F/gas 5 (160°C for fan ovens).

Step 5

Roll out the dough on a floured surface to about 1cm thick. Using a 5cm biscuit cutter, cut out as many biscuits as you can, re-rolling any dough trimmings.

Step 6

Put the biscuits on a couple of greased baking trays and bake for about 20-25 minutes or until they just turn lightly golden.

Step 7

While still hot, sprinkle the biscuits with caster sugar, then leave to cool. Store in an airtight container.

Lemon and rosemary shortbread

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