Lemon Rosemary Shortbread

Lemon, rosemary and sweet lemon icing make for a fresh, delicious dessert that is also gorgeous!

This is a very lightly sweetened bread, so you could totally omit the icing and just enjoy this as a savory bread alongside some soup I bet!

Recipe:  Makes 8 slices  Prep time: 10 mins  Bake time: 25-30 mins

Gluten-free and oil-free

Ingredients:

  • 1 1/2 cup blanched almond flour
  • 3/4 cups oat flour (grind 1 cup quick cooking oats and measure out 3/4 cup)
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon ground flaxseed
  • 2  sprigs fresh rosemary, finely chopped
  • 1/4 cup pure maple syrup
  • 2 tablespoons almond butter
  • 3 tablespoons water
  • 1 1/2 tablespoon fresh lemon juice
  • 1  teaspoon vanilla extract

Lemon icing:

  • 2  teaspoons water
  • 1 teaspoon fresh lemon juice (or for just a vanilla icing, omit lemon juice and use water)
  • 1/4 teaspoon vanilla extract
  • 1/2  cup vegan powdered sugar (organic)

Directions:

  1.  Pre-heat an oven to 300 degrees and spray an 8 inch cake pan with nonstick spray. Next, add 1 cup quick cooking oats to a food processor and grind for a couple of minutes until a fine flour forms. Measure out 3/4 cup and use any extra in a smoothie.
  2. In a large bowl, combine the flours and salt. Whisk well until thoroughly combined or use your hands. Slide the rosemary leaves off the stems and finely chop them. Stir into the dry ingredients.
  3. In a coffee mug, add the water and warm for 15 seconds in the microwave. Add the flaxseed and whisk well for 30 seconds with a fork, set aside for 5 minutes at least, to thicken and become gel-like. Then add the syrup, almond butter, lemon juice, vanilla and whisk well.
  4. Add the wet ingredients to the dry ingredients and stir with a rubber spatula. Once it all comes together in a ball, pour it into the pan and press down flat and evenly, pressing the dough out to the edges with the rubber spatula or damp fingers. Make sure to press down around the edges as well. Bake 25-30 minutes or until slightly golden around the edges and pulling away from the pan. Mine took about 26 minutes. Meanwhile, combine the lemon icing ingredients, whisk well with a fork until thick and set aside.
  5. Allow the shortbread to cool completely in the pan (about 30 minutes). Turn out the shortbread onto a plate, tapping the back to release it. Use a very sharp knife to gently slice into 8 slices. Drizzle reserved lemon icing over the top and let it dry for a few minutes. Store in the fridge or room temperature. I like mine in the fridge and first thing in the morning with coffee!

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Categories: Fun With Fruit, Gluten Free, Party Platters, Sweet Treats, VEGAN, VEGETARIAN

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34 Comments on “Lemon Rosemary Shortbread”

  1. December 12, 2012 at 11:32 PM #

    I love shortbread and REALLY love lemon and rosemary. These are gorgeous!!

    • December 13, 2012 at 6:26 PM #

      Thank you so much Suzanne!! I love this combo and all the rosemary specs throughout 🙂

  2. December 13, 2012 at 1:13 AM #

    This sounds delicious. Lemon and rosemary work so well together and things always taste better when there’s a glaze on top. 🙂

  3. December 13, 2012 at 3:04 AM #

    What a wonderful combination! I love rosemary!!! Love the smell and I think it’s so pretty! Great recipe!

    • December 13, 2012 at 6:28 PM #

      Thank you so much Alice! It was super yummy but light and refreshing too!

  4. December 13, 2012 at 6:52 AM #

    So pretty!

  5. petit4chocolatier
    December 13, 2012 at 11:11 AM #

    I love shortbread and haven’t eaten any for a long time. This looks and sounds delicious. Loving the fresh rosemary with it and the lemon icing. Perfect combination. The pictures smell through the screen! Someone mentioned that it is too bad we didn’t have scratch and sniff features. This would be a perfect time for it 🙂

    • December 13, 2012 at 8:28 PM #

      Thank you Judy!!! Yes, scratch and sniff would be amazing huh! 🙂 It does smell fabulous! I love the smell of rosemary…could smell it all day!

  6. December 14, 2012 at 4:08 PM #

    WOW Yum Brandi….this is perfect to make and take to a Christmas Party

  7. December 14, 2012 at 6:57 PM #

    Looks delicious, Brandi! Can’t go wrong with shortbread … and lemon, you say? Delightful and different — thanks so much for sharing! =)

    • December 15, 2012 at 4:23 AM #

      Thank you so much Christina!! I appreciate that…I love shortbread too…especially this different kind 🙂

  8. December 15, 2012 at 10:42 PM #

    I love the sound of these! i feel like they’d make a perfect part of a New Year’s Day brunch, don’t you think?

    • December 16, 2012 at 12:45 AM #

      Absolutely, sounds like a great idea Raechel! They are not overly sweet, the icing is really what gives them their sweetness. You can always just use water too instead of lemon juice if you want a less tart icing. Hope you enjoy! 🙂

  9. December 16, 2012 at 12:50 AM #

    I LOVE rosemary in my baked goods (I’m currently obsessed with pairing it with cranberries). And this is so genius that it is also gluten free. We cannot find sweet rice flour here in Mexico (I have looked)… but we do get Bob Red Mill’s regular one- would that work? I know you specified to use the sweet… argh! haha

    • December 17, 2012 at 6:15 PM #

      Thank you so much Paola!! That is so sweet of you to say! I’m not sure, it may not hold together as well without the sticky kind but it certainly is worth a shot. Just make sure to let the flaxseed sit properly first to become gel-like and let the shortbread completely cool from the oven before slicing and after adding the icing. Let me know if you try it! 🙂

  10. December 17, 2012 at 7:04 AM #

    looks beautiful!

  11. December 17, 2012 at 2:11 PM #

    Haha I definitely pinned your chocolate peppermint shortbread and glad it’s going viral!! It deserves to, I can’t wait to make it! These look fabulous too, such geniusness 🙂

    • December 17, 2012 at 7:06 PM #

      Thank you so much Erika! The genius comments are way too kind girl! 🙂 I had another blogger make them this past weekend for her party and they were a hit she said, so it made me happy. Always makes me nervous when others make my recipes, lol!

      • December 17, 2012 at 8:32 PM #

        Right?? Same here! Though I will say that I find that I don’t quite have 100% confidence in some blogger-written recipes, but I’ve always had the sense that yours would be great!

    • December 17, 2012 at 8:53 PM #

      Aww your so sweet, I feel the same about yours! So far, all my non-vegan friends have enjoyed them but you NEVER know…we all have different taste buds. Just do me a favor..if you decide to make one of my recipes..choose one that has been “approved” by fellow bloggers and non-vegans as your first one, since I know your not vegan, LOL! Like my Supersized chocolate chip cookies…every non-vegan has loved them… you’ll be shocked they are vegan I think 🙂

      • December 17, 2012 at 8:59 PM #

        Hahaha okay will do! I AM a vegan-admirer though, so I will be inclined to like any of your recipes 🙂 But omg your supersized chocolate chip cookies do look like a fabulous recipe to start with!!

  12. December 19, 2012 at 6:53 AM #

    Brandi, I’ve been looking for a recipe just like this to jazz up shortbread (one of my favourite holiday cookies). I love baking with rosemary too – it must taste divine combined with the lemon. Your cookies are gorgeous, especially with that icing on top!

    • December 19, 2012 at 7:12 AM #

      Thank you so much Nancy for your kind words!! I hope you like this recipe if you do try it…it’s definitely different than traditional shortbread…not as buttery and a completely different flavor profile…but then again, that was my idea….to do it different ya know. The bread itself is not very sweet at all, the perfect backdrop for the sweet flavorful icing! 🙂

  13. January 1, 2013 at 7:18 AM #

    Yum! That’s a stellar gluten-free recipe! ^_^

  14. January 6, 2013 at 9:23 PM #

    Lovely photo! My garden is positively heaving with rosemary. This looks like a beautiful way to use it.

  15. poppytump
    January 15, 2013 at 10:00 PM #

    They look lovely ! I have rosemary growing rampantly in the garden ..love shortbread .. lemons are easy peasy to get hold of .. so no excuse really not to make !!
    Thanks 😀

    • January 17, 2013 at 12:41 AM #

      Thank you! Oh, sounds perfect for you then! 🙂

      • poppytump
        January 17, 2013 at 9:13 AM #

        mmm 🙂

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