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Rosemary Shortbread Biscuits

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You may remember my attempt last year to make Rosemary shortbread? It ended up as a Rosemary shortbread cake instead which was pretty tasty but not what I had planned. I’ve made a couple of versions since and whilst they all tasted good, they just weren’t the way I wanted.. until now! These biscuits are so buttery and crumbly and the flavour is incredible. I love the flavour of Rosemary in everything – I love it to enhance the flavour of meats, for my crispy rosemary potatoes and its fantastic in sweet treats too. I really hope you give these a go, let me know if you do!

Rosemary Shortbread Biscuits

You will need:

150g butter

50g sugar

200g plain flour

1.5 tbsp finely chopped fresh rosemary

1.5 tbsp maple syrup

Preheat oven to 180c and grease/line a baking tray. Cream your butter, sugar and syrup together, add your rosemary and mix well. Now add your flour and using your hands mix to a soft dough. At this stage if you wish you could roll out the dough onto a well floured surface and use a cookie cutter to create shapes ( it would be best to chill the dough first ), I took the lazy option and rolled my dough straight into small balls which I slightly flattened on a tray. Bake for 8-10 minutes or until golden brown. Sprinkle with sugar and leave to cool on a wire rack.

rosemary shortbread biscuits

This makes 12 biscuits. They are delicious when eaten slightly warm but pretty good when cold too and perfectly fine a day or so later – if they last that long!

Want some more Rosemary inspiration? Check out these recipes from some of my favourite food bloggers:

Lemon & Rosemary Donuts

Chocolate Macarons

Rosemary Chocolate Truffles

Walnut & Rosemary Oatcakes

Rosemary Olive Oil Cake

 

 

Rosemary Shortbread Cake

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Sometimes kitchen experiments don’t go as planned but they still turn up something incredible. This Rosemary Shortbread cake is one of those. I was attempting to make a rosemary shortbread but I used a smaller baking tray than I normally do which meant that the dough was in a thicker layer than normal resulting in this almost cake.

It’s delicately flavoured with Rosemary, buttery and slightly sweet.

Ah it’s just so good. Try it, you won’t be disappointed.

Rosemary Shortbread Cake

You will need:

1 heaped tablespoon of finely chopped fresh rosemary ( plus some small sprigs for decoration )
Pinch of salt
150g butter
50g of caster sugar
1tbsp of golden syrup
250g of self raising flour

Preheat your oven to 180C.

Grease and line your deep square baking tray ( about 20cm ).

Cream your butter and sugar together, add your chopped rosemary and beat together.

Rosemary shortbread

Add your flour and salt. Mix together just to combine, turn onto a floured surface. Knead gently for a minute or so until you have a smooth soft dough.

Rosemary cake

Press into your baking tray, score lightly into squares and press some rosemary sprigs into some ( or all ) of the squares. Bake for approx 20 minutes until it’s lightly brown and bounces back when pressed.

Rosemary shortbread cake

Remove from the oven, leave in tray until it’s almost completely cooled before removing.

Rosemary shortbread cake

These are best served on the day they are made, they are still tasty a day or two later but not quite as good.

Can I just say this has made me want to add rosemary into ALL of my cakes? Luckily it’s in abundance in my herb garden.