Lemon and Rosemary Shortbread


This shortbread is buttery, crumbly, and looks like a double of the luminescent moon. This full moon is distinctive, as it's the first of spring, and it's also my love's birthday!

How to Make it Your Own

Shortbread is very versatile, so if you don't like lemon or rosemary, you can swap those flavors out for ones you enjoy! Like orange, rose, cardamom, or cinnamon—the possibilities are endless!

Another way to make it your own is by carving your intentions into the shortbread. Let me explain how!

Making A Mark

The peace sign is a symbol of peace, equality, and love. A heart is symbolic of affection. There are countless examples of images being used to convey a message—so why not create your own to put onto your baked goods?

I have my own symbol that I created and carved into my shortbread (I won't reveal the meaning so that it stays special to me).


I believe that furthering a healthy relationship with food is vital, and this is one way to do that with creativity!


Yield: two 6-inch shortbread rounds

  • 1½ cups (203g) all-purpose flour
  • ½ cup (60g) almond flour
  • 1 cup (218g) room temperature, unsalted butter
  • ½ cup (107g) cane sugar
  • zest of one lemon
  • 1 Tablespoon vanilla extract
  • ½-1 teaspoon salt
Topping sugar:
  • 3 Tablespoons cane sugar
  • 2 sprigs of fresh rosemary

Making the sugar:
  • Wash the rosemary thoroughly and pat dry. Remove the rosemary leaves and add them to a small bowl. Next, add in the cane sugar. Use your fingers to rub the rosemary leaves against the grains of sugar. Do this for a few minutes until the sugar is fragrant, set aside.
Making the shortbread:
  • Preheat the oven to 325F°
  • Grease two 6 inch cake pans and line the bottom with one long strip of parchment paper across—this will help get the shortbread out of the pans. These are the pans I specifically use, but whatever you have works fine!
  • In a medium-sized bowl, cream the butter until it's light and fluffy. Once that is done, add in the cane sugar, vanilla, lemon zest, and salt. Mix all together until smooth.
  • In a separate bowl, combine all of the dry ingredients. Add the dry into the wet in two parts and mix until a dough forms.
  • Split the dough evenly and press the dough into the prepared pans. Sprinkle the top with some sugar (save the rosemary leaves for later) and carve whatever design you like with a toothpick or knife.
  • If you choose not to make a design, make sure to poke holes into the shortbread rounds to help with the baking process.
  • Bake for 25-30 minutes or until lightly golden and fragrant.
  • Once they come out of the oven, allow them to cool completely in the pan. Use the parchment strip to remove the shortbread from the pan. Decorate with the remaining pieces of rosemary, slice, and enjoy!
  • This shortbread lasts for five days when kept at room temperature in an airtight container. (I think it tastes best on the 2nd day!)
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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