Grammy's Kitchen · Shortbread · Lemon Rosemary Shortbread
One of 67 shortbread recipes we measured
from www.twopeasandtheirpod.com
72 cooks on www.twopeasandtheirpod.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 1% |
| acid | 2% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour |
| 2 g | 1/4 teaspoon salt |
| 1 1/2 teaspoons lemon zest | |
| 2 g | 1 teaspoon minced fresh rosemary |
| 227 g | 1 cup unsalted butter (at room temperature) |
| 150 g | 3/4 cup powdered sugar |
| 4 g | 1 teaspoon vanilla extract |
| 5 g | 1 teaspoon fresh lemon juice. |
Method: 5 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great flavor combination for a shortbread cookie. Here are my modifications if anyone wants to try them. zest and juice of 2 small lemons (much more than recipe) 2 tablespoons of finely chopped rosemary 2 1/4 cups flour 1 cup powdered sugar (this makes up” — a cook, 4.0★
“These are delicious! I went to a garden show a few years ago and someone was selling rosemary/lemon cookies. Had to try them and was hooked. I was craving them and searched online for a recipe and have to say these taste the same if not better. Such a good” — a cook, 5.0★