Rosemary butter biscuits

    1 hour 35 min

    A sweet buttery biscuit, lightly fragranced with rosemary. The dough is formed into a log, which can be kept in the freezer or refrigerator until needed. Great for unexpected guests.

    42 people made this

    Makes: 60 biscuits

    • 115g unsalted butter, softened
    • 150g caster sugar
    • 1 medium egg
    • 125g wholemeal flour
    • 100g plain flour
    • 1 tablespoon finely chopped fresh rosemary
    • 1/2 teaspoon baking powder

    Prep:25min  ›  Cook:10min  ›  Extra time:1hr freezing  ›  Ready in:1hr35min 

    1. Beat the butter and sugar together in a bowl until creamy and smooth; stir in the egg until well incorporated. Stir in the wholemeal flour, plain flour, rosemary and baking powder until well blended. Cut the dough into 2 equal-sized pieces and shape each piece into a log about 3cm in diameter. Wrap the logs in cling film and refrigerate at least 2 hours or place in freezer for about 1 hour.
    2. Preheat an oven to 180 C / Gas 4. Line baking trays with parchment paper or lightly grease.
    3. Cut the logs of dough into thin slices, 3-6mm thick. Place the slices on the prepared baking trays and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking trays before removing to wire racks to finish cooling.

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    Reviews in English (32)


    Holy cow... Don't just sit there!! Go snip some rosemary (and don't even THINK about using the dried stuff) and make these cookies! They are fantastic. I ate half a dozen while baking these and I still can't keep my hands off of them! The size of this tasty little cookie is perfect, the sweetness is perfect, the rosemary flavor is perfect, the crisp is perfect... What a divine addition to our holiday cookie tray. Thank you SO much for this recipe. It is a new favorite in our house.  -  21 Dec 2010  (Review from Allrecipes US | Canada)


    I was torn between this recipe and another rosemary recipe here, so I made mini-batches of both, baked them in the toaster oven, and compared them. Although my family seemed to like the other recipe better, I definitely appreciate that these have more of a "cookielike" texture. They are also quite hearty, and not too sweet, but sweeter than the other batch I made. Thanks, sueb.  -  05 Dec 2010  (Review from Allrecipes US | Canada)


    The only thing I would change about this recipe is cutting the amount of sugar down to 1/2 C. They were really good but so sweet they made my teeth cry! Also, i would put the slices back in the freezer for about 20 min while the oven is preheating, so that they hold their shape better while baking.  -  16 Jun 2010  (Review from Allrecipes US | Canada)