Rosemary biscuits







Cook Time

50-55 Min


  • 50g/2oz butter, softened
  • 50g/2oz caster sugar
  • grated zest of 1 lemon
  • 4 tablespoons freshly squeezed lemon juice
  • 1 egg, separated
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 200g/7oz plain flour, sieved
  • Lightly grease two baking trays.
  • In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
  • Add the lemon zest and juice, then the egg yolk, and beat until they are thoroughly combined. Stir in the rosemary.
  • Add the flour, mixing well until a soft dough is formed. Wrap and leave to chill for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • On a lightly floured work surface, roll out the dough thinly, then stamp out 25 circles with a 6cm/2 1⁄2in biscuit cutter. Arrange the dough circles on the prepared baking trays.
  • In a bowl, lightly whisk the egg white. Gently brush the egg white over the surface of each biscuit.
  • Bake in the oven for about 15 minutes. Transfer the biscuits to a wire rack and leave to cool before serving.
As you craft Rosemary Biscuits, prioritize safety:
  1. Sharp Tools: Use knives carefully when chopping rosemary.
  2. Hot Oven: Mind heat when placing biscuits inside.
  3. Allergies: Be aware of any rosemary allergies.
  4. Storage: Store biscuits properly to maintain freshness.
  5. Clean Workspace: Keep your kitchen area tidy for safety.
Enjoy baking your delightful Biscuits!


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