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  • Writer's picturetheheadlessbaker

Rosemary Shortbread Cookies

Updated: Sep 23, 2019

One is never enough!



Unsalted butter, softened | 226g, 1 cup

Caster sugar | 100g, 1/2 cup

All-purpose flour | 250g, 2 cups

Fresh rosemary | 1 Sprig, finely chopped


Icing sugar | 125g, 1 cup

Lemon juice | half a lemon (depends on the thickness of the glaze, you may reduce or increase)

Fresh rosemary | As decoration


  • Preheat the oven to 150C, fan setting before measuring out your ingredients.

  • Cream the butter and sugar till light and fluffy.

  • Mix in the flour and chopped rosemary till well combined and to a dough is formed.

  • If you are staying in a tropical country (like me!), fridge the dough and cover with clingfilm for about 30 minutes before rolling.

  • Roll this dough on a flat surface with a rolling pin.

  • Using a cookie cutter, cut out as many cookies as you can. Re-roll and repeat the same step.

  • Prick each cookie with a fork twice.

  • Bake it for around 30 - 40 minutes or till lightly browned and firm to touch.

  • Remove from oven and let cool completely on a wired rack.

  • For the glaze, combine icing sugar and lemon juice and whisk till smooth. Not too runny or else the glaze will not be white and thick enough.

  • Spread the glaze on each cookie, as if you are spreading your bread. Topped with fresh rosemary sprig.

  • The glaze should set in about an hour or less.

Keep in an airtight container for up to a week! All images are shot on Canon 6D Mark II with 50mm lens.

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