Rustic Rosemary Heidesand Recipe | German-Style Shortbread with Rosemary

Have you tried Heidesand?
This traditional German shortbread is named after the “heather sands” landscapes of Northern Germany, reflecting its sandy, crumbly texture. Heidesand is famous for its melt-in-your-mouth quality, achieved by using browned butter—a hallmark of this recipe.

By adding rosemary and a hint of lemon zest, this recipe gives the classic Heidesand a modern, aromatic twist. The result? A biscuit that’s rich, crumbly and subtly herbaceous—a perfect pairing with tea, coffee or a cosy moment at home.

Ingredients for around 50 cookies:

200 g butter
2 sprigs of rosemary
½ lemon (for zest)
300 g pastry flour
150 g sugar
2 pinches of salt
2 egg yolks (at room temperature)

Let’s bake Rustic Rosemary Heidesand:

Melt the butter with the rosemary sprigs in a small saucepan and let the butter brown lightly.
Remove from the heat and let it infuse for one hour. Discard the rosemary sprigs and chill the butter in the fridge until solid.
Zest the half lemon. Mix the flour, sugar, salt and egg yolks, then add the cold rosemary butter in chunks and quickly incorporate the lemon zest.
Shape the dough into a roll (approximately 5 cm diameter), wrap it in foil and chill it for about 30 min in the fridge.
Preheat the oven to 180°C (normal, not fan). Line two baking sheets with parchment paper.
Using a sharp knife, cut the dough roll into slices approximately 8 mm thick. Arrange the cookies on the prepared baking sheets.
Bake in batches for 12–14 minutes until light golden brown.

Enjoy once cooled!

Original recipe: Land Idee

Pro Tips for Perfect Rustic Rosemary Heidesand

Don’t Skip the Browning Step: Browning the butter deepens the flavour and makes these biscuits extra special.

Chill Time is Key: Chilling the dough helps it firm up, making it easier to slice without losing its shape.

Make It Your Own: Swap rosemary for thyme, lavender or sage for a fun twist.

Love cookies? Discover more inspiration here.