rosemary orange olive oil short bread cookies

Rosemary, Orange and Olive Oil Shortbread Biscuits

Rosemary, orange and olive oil shortbread biscuits. Yes that is quite the mouthful. But doesn’t compare to the bold flavor and buttery texture of this amazing shortbread biscuit. Lightly sprinkled with sugar before baking it had a light crunch before you get to the soft center.

The olive oil, rosemary and salt all bring savory flavors to the backdrop of this light and sweet cookie. The juxtoposition of the sweet and salty is greatly balanced and creates a sophisticated taste for a simple cookie.

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rosemary orange olive oil short bread cookies

Rosemary, Orange and Olive Oil Shortbread Biscuits

  • Author: hungrygirlinqueens
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 16 servings 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Baking


Buttery and crumbly short bread cookie with an intense flavor punch of orange and rosemary to excite your senses and ignite your appetite. 



  • 1 1/2 cups all-purpose flour 
  • 1/2 cup powdered sugar 
  • 2 tablespoons white sugar, plus 1 teaspoon 
  • 1/2 teaspoon fine sea salt
  • 1/2 cup mild olive oil 
  • 2 teaspoon minced fresh rosemary 
  • 2 teaspoon orange zest


  1. Pre heat the oven at 350 degrees
  2. Sift together four and powdered sugar. Add orange zest, minced fresh rosemary, sea salt, sugar and olive oil and mix together until the dough begins to form.
  3. Place the dough in ball on a sheet of parchment paper on a flat surface.
  4. Place another sheet of parchment over the ball fo dough and flatten with a rolling pin until 1/2 cm high.
  5. Remove the top layer of parchment and sprinkle the remaining tbsp of sugar of the top of the rolled out dough evenly. 
  6. Place the dough with the bottom sheet of parchment attached onto a baking tray and  bake for 20 minutes. 
  7. When you remove the baked rolled out dough from the oven, secure it on a flat service and gentle slice into rectangle portions which still hot. 
  8. Serve once cool or store in the fridge for 2 weeks in an airtight container 

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