Rosemary Infused Sweet Shortbread

Recipe by Lalaloula
READY IN: 1hr 16mins


  • 250
    g butter (no subs)
  • 1
    teaspoon salt (sea salt in the original recipe)
  • 12
    lemon, organic, zest of (optional)
  • 300
    g spelt flour
  • 150
    g organic unbleached cane sugar


  • 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.
  • 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.).
  • 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.
  • 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.
  • Prick with a fork and sprinkle with the remaining sugar.
  • Bake in the preheated oven at 200°C/375°F on a lower rack for about 12-16 minutes or until slightly golden.
  • Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.