Rosemary and Walnut Shortbread Recipe

Rosemary and walnut shortbread

  • makes 30
  • A little effort

An original take on Scottish shortbread with a crunch of walnut and a piney aroma of rosemary. Try drizzling with dark chocolate for a special touch and serve with a cup of tea



  • plain flour 325g
  • salted butter 200g
  • golden caster sugar 125g
  • eggs 2 yolks
  • rosemary 2 tsp, finely chopped
  • walnuts 60g, chopped


  • Step 1

    Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.

    Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.

  • Step 2

    Heat the oven to 180c/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.

Nutritional Information

  • Kcals 122
  • Fat 7.4g
  • Saturates 3.8g
  • Carbs 12.9g
  • Fibre 0.4g
  • Salt 0.11g