Rosemary & walnut shortbread

Latest comments and suggestions

• StormyRaincloud

  08 April 2008

  StormyRaincloud rated and commented on this recipe

  

  Lovely herby flavour that turned out well despite spilling my water on the dough :o/

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janeinfrance

  01 October 2008

  janeinfrance commented on this recipe

  The unusual blend of walnuts and rosemary in the shortbread is very subtle and delicious. I made them when friends came round for coffee, they lasted five minutes on the plate! Highly recommended.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• doublestopped

  01 August 2009

  doublestopped commented on this recipe

  I made these a couple of days ago, and they are definitely worth a try! I used brazil nuts instead of walnuts which worked equally well!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Khush

  27 August 2009

  Khush rated and commented on this recipe

  

  Made these and shared them around at work, everyone loved them!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kazandibi

  18 March 2010

  kazandibi rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jackie

  17 May 2010

  Jackie rated and commented on this recipe

  

  I have not made biscuits before, so I was surprised to find how easy it was. The biscuits were relly easy to make and tast absolutely fabulous. I made a plate full using half of the dough but I had to make some more.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• schubun

  23 November 2010

  schubun rated and commented on this recipe

  

  This was my second attempt at making shortbread as I first tried a few years ago, but they come out like doorstops (a tad too long in the oven I guess) so I've never attempted them again. I didn't quite follow the recipe as I omitted the rosemary and walnuts and used thyme instead, as I wanted them to go with a lemon posset I had made. They were incredibly easy to make and went down a storm with the lemon posset. Will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ewe2lambs

  03 April 2011

  ewe2lambs rated and commented on this recipe

  

  This was a great recipe and everyone loved them - however to be really picky I would call them more sablé rather than shortbread! But hey I'm a scot and live in france!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ann-Marie M

  12 October 2011

  Ann-Marie M commented on this recipe

  What kind of shelf life do these have ? x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cheryl

  26 November 2011

  Cheryl commented on this recipe

  These biscuits are wonderful with blue cheese and quince paste. I do tend to use a tbsp of rosemary to give them more punch and spring flaked salt onto the biscuits before baking.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cheryl

  26 November 2011

  Cheryl commented on this recipe

  Ann-Marie M ... the biscuits keep for a month or more ... that's if they last that long!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cheryl

  26 November 2011

  Cheryl rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate D

  20 December 2011

  Kate D rated and commented on this recipe

  

  Made these tonight for my work colleagues Christmas drinks tomorrow but obviously had to sample them first - yum! Next time I will slice them a little thinner, but really easy to make. And I did it without a food processor.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Magdalena

  17 January 2012

  Magdalena rated and commented on this recipe

  

  I love shortbread and I never thought that home baking it would be so easy and so good. These biscuits are just delectable and soooo easy to make. Next time I will add an extra tsp of rosemary to make them more fragrant.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• versailles

  26 July 2012

  versailles commented on this recipe

  can the dough be frozen before baking?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lorriloo

  22 August 2012

  Lorriloo rated and commented on this recipe

  

  I absolutely love this recipe, its one of my favourites. I've stick to the recipe and its wonderful, I've tried both fresh and dried rosemary and its perfect either way. I don't have a food processor so I rub to a crumb by hand and then mix by hand. I've made my own candied ginger and I'm going to try ginger and orange with unsalted butter tomorrow morning. 60g of ginger and 2 tsp of orange zest!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mkululi

  21 October 2012

  Mkululi commented on this recipe

  I used half the rosemary as I find rosemary somewhat overpowering.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Noonoo

  28 October 2012

  Noonoo commented on this recipe

  Versailles: absolutely! Shortbread biscuit dough is ideal to freeze. I always make Christmas shortbread well in advance and freeze the logs of dough until 2 days or so before I need them. You'd be amazed how many things freeze beautifully. I'm a bit of a foodie and I try to keep a few special bits & pieces in the freezer at all times. Choc-chunk cookie dough, Lavosh dough, Cafe De Paris Butter, Home-made pate, red wine Jus, home-made gelato and truffle fillings are favourites. People can never understand how I can whip up an impressive meal in no time, but the freezer is my secret weapon!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ejt1

  12 November 2012

  Ejt1 rated and commented on this recipe

  

  Absolutely amazing shortbread recipe. The best there is, and I have tried a lot! 5 out of 5!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• danybryn

  20 January 2013

  danybryn rated and commented on this recipe

  

  Nice biscuits. I made by hand (no processor), used pecans instead of walnuts, only 1 egg and added a few tbsp of maple syrup.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5756/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 30

Preparation and cooking times

Ready in 1 hour plus chilling

Ingredients

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

Per serving

122 kcalories, protein 1.6g, carbohydrate 12.9g, fat 7.4 g, saturated fat 3.8g, fibre 0.4g, salt 0.11 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.