In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add in the lemon zest and juice and beat in until smooth.

If using fresh rosemary, chop it into very fine pieces now. Sprinkle it into the mix and beat in. If using dried, simply sprinkle the rosemary in as is and beat in.

Sieve in the flour and mix until a soft dough has formed.

Tip the dough onto a sheet of cling film/plastic wrap/beeswax paper. Press the dough into a rough square and wrap it up in your chosen covering.

Chill in the fridge for 1 hour.

Line two baking trays with greaseproof paper/baking parchment. Set aside.

After 1 hour, retrieve your dough from the fridge. On a clean and lightly floured surface, halve or quarter your dough (depending on how big you want to make your lembas bread).

Roll each half or quarter out into flat squares. You want the dough to be roughly ½ inch in thickness.

Gently and carefully lift your shortbread dough squares onto the lined baking sheets. Use spatulas if needed. If you have halved your dough, place a piece in the centre of each tray. If you have quartered the dough, place two pieces spaced apart on each tray.

Chill in the fridge for a further 5 - 10 minutes.

While your dough is chilling again, preheat your oven to 180°C [325°F] or 160°C fan.

When your oven is up to temperature, retrieve your trays from the fridge.

Using a sharp knife, score the squares of lembas bread dough into 4 triangles. Simply create a cross on each dough square, pushing the knife all the way through.

Gently and carefully lift your triangles off the tray and place them slightly apart from one another. The gap between each piece doesn’t need to be more than ¼ inch. The lembas bread will melt back into one another: this tip just allows for easier breakage when eating.

Bake your lembas bread on the middle shelves of your oven for 20 - 25 minutes.

Your lembas bread will be baked when they are golden brown on the outside and the surface is dry to the touch.

Once baked, leave on the trays to continue baking and to cool fully.

When completely cool, lift your lembas bread and wrap in your chosen leaves to serve. Feel free to wrap in greaseproof paper/baking parchment first if preferred. Tie with string to finish. Be careful when handling your lembas bread as shortbread is delicate!