Lemon Rosemary Shortbread

Lemon, rosemary and sweet lemon icing for a mid-day snack? Yes, please. About a week ago I posted my vegan and oil-free Chocolate Peppermint Shortbread. I’m happy to see it being “pinned” all over Pinterest! This is a much different, yet delicious, flavor profile!

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

Print recipe 

Gluten-free (Make sure all ingredients are labeled to be in a gluten-free facility if you’re gluten sensitive, in case of cross contamination)


1 1/2 cups blanched almond flour (Bob’s Red Mill is gluten-free)

1/2 cut “sweet” white rice flour (Bob’s Red Mill is gluten-free, make sure to get the sticky “sweet” white rice flour and not the regular rice flour)

2 tablespoons coconut flour

1 teaspoon baking powder

1/4 teaspoon fine sea salt

2 tablespoons ground flaxseed

2 sprigs fresh rosemary (do not use dried spice)

1/4 cup maple syrup

2 tablespoons coconut buttery spread

3 tablespoons coconut milk (from carton, not can)

1 1/2 tablespoons fresh lemon juice

Lemon icing:

2 teaspoons water

1 teaspoon fresh lemon juice (or if you want just a sweet icing, omit the lemon juice and use water)

1/4 teaspoon vanilla extract (use gluten-free if necessary)

1/2 cup vegan powdered sugar


Pre-heat an oven to 300 degrees and lightly spray an 8 inch cake pan with nonstick spray.

In a large bowl, combine the flours, baking powder 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. In a coffee mug, add the maple syrup, milk and coconut spread and warm for 20-30 seconds in the microwave. Add the flaxseed and vanilla to the heated syrup and whisk well. Set aside for 5 minutes at least, it should be thick and gel-like. 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. Bake about 30 minutes or until slightly golden around the edges and pulling away from the pan. Drizzle the lemon icing over the top after removing from the oven, while still warm. Allow to set and cool completely for at least 30 minutes before slicing, otherwise it will fall apart.

To prepare the icing, combine all the ingredients and whisk well until thoroughly combined and there are no more lumps from the sugar.

Tags: , , , , , , , , ,

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


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17 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. 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

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