In a large mixing bowl or bowl of a stand mixer, add butter and sugar and whip until well combined. Add flour and a pinch of salt, and mix on low until the mixture resembles breadcrumbs.

Use your hands to work in the apricots and rosemary, and continue kneading gently until a loose dough has formed. Wrap dough in clingfilm/plastic wrap and chill until firm.

While dough is chilling, make the lemon-rosemary sugar: Combine rosemary, sugar, and lemon zest in a food processor, and pulse until well combined. Set aside until ready to use.

Preheat oven to 190° C / 375° F. Line a baking sheet with parchment.

Roll chilled dough to about 6 millimeters / 1/4-inch thickness. Use a metal cutter to cut into desired shapes (or cut into squares or rectangles with a sharp knife) and transfer to parchment-lined baking sheet. Sprinkle generously with lemon-rosemary sugar.

Place tray in the freezer and freeze for 10 minutes (or chill in the fridge for 30 minutes if your tray doesn’t fit in the freezer!)

Bake in preheated oven until shortbread is just lightly golden around the edges, about 10-12 minutes. Remove from oven and transfer to a wire rack to cool completely.

Store biscuits in an airtight container at room temperature for up to five days.