Recipe Scene: Rosemary Shortbread

I have absolutely no problem with the plethora of sweet, sugary food on offer for Christmas, but sometimes it is nice to have something savoury. This shortbread is great – it has a little sugar in it but not too much, just the right amount to offset the salt and rosemary. You can cut it into whatever shape you like, but I quite like the petticoat tails.



375 grams butter

¼ cup sugar

1 egg

2 teaspoons finely grated lemon rind

3 ¾ cups plain flour

1 teaspoon sea salt

1 tablespoon milk

Rosemary, chopped finely



  1. Preheat oven to 180 degrees C, line three baking trays with paper.
  2. Cream the butter and sugar together until light and creamy. Beat in the egg, lemon rind, flour, salt, milk and some of the rosemary.
  3. Tip onto a floured bench and knead lightly. Roll out and sprinkle with the extra rosemary, pressing down lightly with the rolling pin to embed them in the pastry. Cut the pastry into your desired shapes. To make a petticoat tail cut out a small circle and crimp the edges with your fingers. Score into 6 triangles, being careful not to cut all the way through.
  4. Place on the baking trays and cook 20-25 minutes or until cooked through and just starting to colour.
  5. Cool on a wire rack then eat, or bundle into cellophane bags and give as gifts.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

Be the first to comment

Leave a Reply

Your email address will not be published.