What have you kept yourself busy with during your stay-at-home? I found myself baking more than usual and also watching a few online baking tutorials over on Instagram stories which has given rise to a few old-fashioned bakes that we have enjoyed. And while we munched our way through some sweet stuff, we also stayed caffeinated with our favorite beverages during these challenging times. For now, spending time in our favorite cafes catching up with friends seems a long way off. Although you can easily get takeaways, I’ve never particularly enjoyed drinking coffee that way, much prefer buying the beans and making coffee at home.
So just in case you still have the urge to bake some more… thought I’d share a recipe for these lovely rosemary and lemon shortbread biscuits. If you can’t find fresh rosemary or don’t have any in your garden just leave it out and add extra lemon zest. This shortbread recipe is from one of Bread Ahead’s online Instagram Stories tutorial classes. What inspired me to make theses shortbread biscuits was the flavor combination of rosemary and lemon.
You also might like to have a look at other shortbread biscuits on this blog, I also bake on occasions, shortbread with fennel and lemon, vanilla shortbread or these bee embossed shortbread biscuits. Which ever one you decide to bake…do enjoy with your favorite cuppa. Stay safe.
Rosemary and Lemon Shortbread
Ingredients:
200g all-purpose flour
100g fine ground semolina
100g caster sugar
200g un-salted butter, slightly softened and cut into small pieces
1 teaspoon finely chopped fresh rosemary
zest of half a lemon
You will need a baking tray lined with non-stick baking parchment.
How to make:
Place the flour, semolina and caster sugar into a mixing bowl, stir ingredients together, Add in the butter. Using the tips of your fingers, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add in the rosemary and lemon zest, squeeze all ingredients together until mixture forms a dough.
On a lightly floured surface, use a rolling pin to roll out the dough to a thickness of ½ cm. Stamp out rounds with a metal cutter and place biscuits evenly spaced onto a prepared baking tray. Gather the remaining dough together, re-roll and cut. If the dough becomes too soft, place in the fridge for a few minutes to firm up. Place tray of unbaked biscuits into the fridge for one hour.
Pre-heat the oven to 325°F/170°C/Fan 150°C/Gas 3. Bake the biscuits for about 22 to 24 minutes. Cool the baked biscuits on the baking tray for a few minutes before transferring onto a wire cooling rack. Store biscuits in an airtight container.
Food and Tools 
Lovely combination of flavors, rosemary and lemon.
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Yes lovely combination, luckily I had a pot of fresh rosemary in the garden 🙂
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I like the use of semolina – something I have not seen before. I shall give these a try with my own twist, over the weekend 🙂
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Tandy, the semolina adds a lovley crunch to the texture of the shortbread. Hope you post your recipe 🙂
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I will post it for sure. Deciding whether to vacuum or bake 😂😂
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Defnitly baking for me 🙂
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They look delicious. I think the idea of fennel is even more original and delicious-looking.
be well… mae at maefood.blogspot.com
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The fennel is lovely too Mae, but also nice to try other flavours 🙂
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such a lovely combination!!!
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