Rosemary, lemon and olive oil combine to create a sweet and savoury shortbread that are perfect with a cup of tea, but are equally delicious with a holiday cheeseboard or even as an herby biscuit to accompany ice cream. Crumbly, fragrant, and absolutely irresistible, these shortbread are also perfect for our vegan friends as they contain no butter.
Recipe inspired by cookieandkate.com
- 2 cups plain white flour
- 1 cup wholemeal flour
- 1¼ cups icing sugar
- 1 teaspoon fine grain sea salt salt
- 1 tablespoon chopped fresh rosemary
- Zest of 2 unwaxed lemons
- 1 cup olive oil
- Preheat the oven to 160 C. In a medium-sized mixing bowl, whisk together the flours, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated.
- Transfer the dough to a 9 by 9-inch tin. Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork. Bake until the surface feels firm to the touch and is lightly golden around the edges, about 45 to 55 minutes.
- Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 columns and 4 rows (or feel free to get creative - we like to slice ours into triangles). Let the cookies cool a bit, then use a small spatula to remove them from the pan and serve.