• There are aromatic and rich in flavour shortbread cookies which could surprise your friends. The taste of both main ingredients is intensive – grapefruit gives tangy part and rosemary some herbal. A little sweetness also happen as they are cookies eventually. For sure they are interesting and worth trying. I liked them very much but I recommend these cookies rather for adults than children. Enjoy!


    10 pieces – rectangular tart pan 12 x 4 inch



    • ½  cup softened butter
    • ½ cup icing sugar minus 2 tablespoons
    • 1 teaspoon grapefruit zest
    • ¼ teaspoon vanilla extract
    • pinch of salt
    • 1 cup flour
    • 1 teaspoon fresh rosemary leaves, chopped finely
    • 1 tablespoon granulated sugar


    • ¼ cup icing sugar
    • 1 tablespoon freshly pressed grapefruit juice



    In the bowl of a stand mixer place the softened butter icing sugar, grapefruit zest, vanilla and salt and beat until light and fluffy. Stir in flour and rosemary, mix together until the dough comes together. Transfer dough to a tart pan and press to evenly fill up bottom and sides. Cover and let cool in the fridge for 1hours.

    Preheat oven to 350°F. Using a knife score dough into 1-inch wide straps, prick all over with a fork or wooden skewer and sprinkle with granulated sugar. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into straps. Let cool on a wire rack.

    Icing: beat together icing sugar and grapefruit juice until smooth, thick but still liquid. Pour icing over cookies and sprinkle with fresh rosemary leaves.


    Category: Cookies.

    Tags:grapefruit, rosemary.

  • These cookies are classic biscuits liked by children (and adults too). Convenient shaped for little hands, are crunchy but do not flake on the floor. Among ingredients I smuggle walnuts and rosemary which give some nutritive values. I baked them as hedgehogs to start school break with forest adventure but you can try other ideas as well. Enjoy!


    about 40 pieces, depending on size



    • 2/3 cup butter, softened
    • ¾  cup sugar
    • 1 tablespoon fresh rosemary, chopped finely
    • pinch of salt
    • pinch of black pepper
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 2 cups flour
    • 2/3 cup walnuts, chopped



    In the bowl of a standing mixer beat butter, sugar, rosemary, salt and pepper until light and fluffy. Add egg and vanilla, beat. Add flour with baking powder and beat until the dough forms tight mixture. Add walnuts, mix until incorporated. This dough is softer than usual so can form not regular ball but should be smooth and homogenous in structure. Wrap in a cling film and chill in the fridge for 2-3 hour or overnight.

    Preheat oven to 375°F. Line a baking tray with parchment paper. Roll out cooled pastry into 1/5 inch thick circle. Cut out hedgehogs (or different shapes) and place them onto prepared tray. Bake for 8-10 (depending on the oven) until blushed and light brown on bottom. Cool on a wire rack.


    Category: Cookies.

    Tags:rosemary, walnuts.

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