Lemon Rosemary Shortbread

The days are getting colder, the days until christmas getting lesser and now the christmas cookies really heap up.

Try this crispy lemon-rosemary shortbread, to get back some summer feeling which warms your heart and stomach!

All you need is:

  • 375 g of margarine or butter
  • 170 g of brown sugar
  • 390 g of flour (I always use spelt and rye)
  • 2 tbsp of rosemary, fresh and chopped
  • 1 grated zest of organic lemon
  • 1 tsp of sea salt or normal salt
  1. Mix the margarine/butter with the sugar frothy. You can also put some vanilla sugar or vanilla extract in the buttermix.
  2. In another bowl, mix the grated lemon zest, the flour and the chopped rosemary.
  3. Bring the flour mixture under the butter mixture, until it’s a kind of crumby dough.

Shortbread4. Now press the dough into baking tray with baking sheet. Make sure that it’s thin, because then it becomes more crispy.

Shortbread-25. Cut the dough into diamond shape and make holes with a fork.

Shortbread-36.  Let bake for 35-40 minutes and cool afterwards. You can decorate it with powdered sugar.

Enjoy dreaming a bit about sun-rays that warm your face while eating the shortbread.


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