Rosemary Gluten-free Shortbread

serves 6

10 minutes prep time

By Morgan Shupe, categorized in Snacks

Rosemary Gluten-free Shortbread

Jazz up that traditional shortbread recipe by adding some rosemary and lemon to get in the festive spirit. Great to pre-make and have to nibble on throughout our favourite winter holiday!


150 g all purpose whole wheat flour or gluten-free all purpose flour

60 g of icing sugar, plus extra for decorating

1 Tbsp fresh or dried rosemary

Zest of 2 lemons

125 mL olive oil


  1. Preheat the oven to 160 ° C/140° C fan/ gas mark 3.
  2. In a food processor, combine the flour, sugar, rosemary and lemon zest. Pulse until the rosemary is finely chopped.
  3. Add in the olive oil and pulse a few times just to combine. The dough should be crumbly rather than smooth. If the dough is smooth add one tablespoon more flour at a time until the dough becomes crumbly.
  4. Transfer the crumbly dough onto an ungreased 8 x 8 inch square cake tin. Press flat and prick all over with a fork.
  5. Bake for 30 to 40 minutes or until golden brown. Let cool in the cake tin for 15 minutes.
  6. Sprinkle with icing sugar, and while still warm, cut into bars or wedges and store in an airtight container.