Orange Shortbread with Rosemary Sugar


Perhaps I’m showing my age….but I am beginning to find the ritual of sitting down for a quiet pot of tea and a biscuit or five to be rather pleasurable.  I also have a penchant for shortbread - it’s shortness (duh) and buttery-ness is just so damn more-ish.  This recipe came about due to a pot of  Earl Grey tea which was just begging for something orange to go with it.

These shortbread are about as simple as it gets.  Throw everything in a food processor.  Roll the dough into a log shape and cut rounds.  Bake them.  Eat them.  Boom.

Mel xoxo


Orange Shortbread with Rosemary Sugar

makes 24


220g plain flour

40g rice flour

180g unsalted butter, cold

100g caster sugar

1tsp vanilla paste

zest of 1 large orange, reserve a tsp for the rosemary sugar

pinch of salt

Rosemary Sugar

55g caster sugar

1 tbs rosemary, finely chopped

reserved orange zest


Preheat oven to 180C and line two baking trays with baking paper.

Put all ingredients in a food processor and pulse until the dough comes together.  Tip out onto a length of cling wrap and form into a smooth log shape around 3cm in diameter.  Wrap tightly in the cling wrap and refrigerate for 30 mins.

Whilst the dough chills, prepare the rosemary sugar by mixing all ingredients together.  Use your hands to rub the sugar between your fingers to release the oils in the rosemary and orange.  Set aside until required.

Remove the dough from the fridge and cut into rounds approx 8mm thick.  Arrange on the baking trays, leaving  at least 3-4cm between each one.  Bake in the oven for around 12 mins.  Remove from the oven and immediately sprinkle with the rosemary sugar.

Serve with a pot of Earl Grey Tea and admire your handiwork.

Mel Amos