You are looking at: Home : Recipes

Easter Rosemary Biscuits

These unusual treats will really look the part with your Easter spread

Posted: 28 March 2013
by Stefi Jakab


500g plain flour
180g caster sugar
250g butter, diced
2 eggs
Drop of milk, if required
Tablespoon of fresh rosemary, chopped finely
Zest of one lemon
Sugarpaste or pack of royal icing from the supermarket


1. Pre-heat the oven to 180C/350F/Gas 4. It’s important to have the oven at optimum temperature for baking with this recipe. Sift the flour and sugar together into a mixing bowl.

2. Add the butter and rub together with the flour mix using your fingertips only until you have a sand-like texture and the mix resembles breadcrumbs.

3.Make a well in the centre and add the eggs, rosemary and lemon zest. Bring the mix together as a dough. If it feels a touch dry, then add a teaspoon of milk at a time as needed. Squash the dough down to about 1” thickness, wrap in clingfilm and refrigerate for at least 20 minutes.

4.Remove from the fridge and roll out to your desired thickness, but ½cm is good. Cut out shapes using your chosen cutters and place the biscuits on a baking tray. Pop back in the fridge for 15 minutes minimum. Remove from the fridge and put straight into the oven for 8-10 minutes.

5. Decorate as desired with sugarpaste or royal icing. If using royal icing, you can alter the flavour by adding a few drops of lemon juice or rose extract.

Previous article
Mini Pork Pie Pops recipe
Next article
Easter Bunny Rose Madeira Cake

easter recipe, biscuits

Discuss this story

Talkback: Easter Rosemary Biscuits

First Name:
Last Name:
Security Image:
Enter the code shown:

I agree to the site's Terms and Conditions & Code of Conduct: