Comments on: Lemon, Rosemary and Olive Oil Shortbread

By: E

Thu, 02 Apr 2026 23:33:02 +0000

This recipe was really good! Made the rosemary version and topped it with a vegan lemon curd and people loved it. Really easy to make too. Thank you!

By: Anna

Anna — Sat, 28 Mar 2026 00:36:25 +0000

Hi Kate! Thanks for posting this recipe. It was just what I needed for a easy baked treat for a friend’s birthday. I was intrigued by the ingredients and comments here, and really appreciate your pro tips, as usual. I did keep a close eye as it baked, and I successfully used All Purpose flour and a medium-grade EVOO in the bowl. I blitzed 1 scant cup of raw organic sugar in my 30-year old Cuisinart which didn’t do a lot (poor little guy). But that semi-fine grit sugar worked out well in the end! Parchment paper replaced greasing my 9×9 baking dish, and the 20 minutes sharp cool-off period was primo! These were delicious–we have been eating them plain but I imagine lovely paired with a soft goat cheese or fig jam. My friend has the flu so I have been sharing the batch with neighbors who ALL raved about them. My husband asked that I make another batch soon.
Thank you so much!
Anna

By: Jeanene McCarty

Jeanene McCarty — Sat, 20 Dec 2025 21:22:56 +0000

I made this recipe and I loved it. I changed it up a bit. I left out the salt and lemon zest. Instead, I used 2 tbsp of preserved lemons. The lemon flavor really stood out and paired very nicely with the rosemary. If anything, next time I think I will add even more preserved lemon.

By: Rae

Rae — Fri, 19 Dec 2025 21:44:17 +0000

These are fantastic! I used orange instead of lemon and baked them in small silicone squares so I didn’t need to slice them. :) The texture is very like shortbread, with that wonderful sandy crunch and the slight savory notes of the salt and rosemary make them a very interesting dessert.

By: Charuta Apte

Charuta Apte — Sat, 13 Dec 2025 06:06:35 +0000

Such a winner. I didn’t have white whole wheat flour, so I used 2 1/2 cups whole wheat flour, 1/2 cup all purpose flour.
Came out savoury-sweet and delish.
Will be making this again for sure.

By: Cookie and Kate

Cookie and Kate — Fri, 12 Dec 2025 00:17:20 +0000

In reply to gayle. Hi Gayle, I think it could be wonderful, but it would require some testing and adjustments. Since almond flour lacks gluten and has a higher fat and moisture content, it requires more binders like eggs, and often lower oven temps to prevent quick browning, which results in longer bake times. It's also even more important not to overmix. It naturally will be more dense. If you give it a try, please share the results, and I'm adding it to my never-ending list of ideas.

By: Cookie and Kate

Cookie and Kate — Thu, 11 Dec 2025 18:39:51 +0000

In reply to Sandra. Hi Sandra, I'm so glad you enjoyed them.

By: Sandra

Sandra — Sat, 06 Dec 2025 18:30:13 +0000

Good Night!! –these are DELICIOUS! I was somewhat skeptical, but since I had fresh rosemary on hand, I gave it a go. I did use white whole wheat flour, approx. 3/4 C powdered sugar, generous lemon zest and rosemary. In spite of doubling rosemary, it did not come out too strong. I mixed everything by hand, and after letting oil hydrate the flour (5 min),dough was workable and the 8×8 pan seemed perfect size wise. I waited full 20 min. before cutting. Just incredible! Definitely worthy of a fresh cup if black coffee. Thank you for putting this recipe together!

By: gayle

gayle — Sat, 06 Dec 2025 16:45:55 +0000

Hi
I wanted to ask you if I could use almond flour for lemon-rosemary shortbread? I love your site, you have beautifully designed recipe presentations, and wonderful recipes.
Thank you
Gayle

By: Deborah

Deborah — Sat, 06 Dec 2025 14:08:33 +0000

Loved the story of your grandmother. Looking forward to trying the shortbread recipe!
Happy Holidays!