Rosemary Honey Shortbread
Rosemary Honey Shortbread is as heartwarming as it is decadent. It combines a touch of the kitchen garden and with the buttery goodness of the holidays.
When it comes to gardening, rosemary is a staple in my kitchen garden and one of the easiest to grow. With its mediterranean origin, rosemary loves full sun and good drainage. Neglect it a little and it will grow a lot!
*Ginger Tip: Plant rosemary with thyme and lavender-they have similar needs.
Rosemary Honey Shortbread is perfect for gift giving over the holidays, but don’t limit yourself to November and December. It’s a thoughtful hostess gift, an appreciated dessert at gatherings, and easy to bring to tailgates in the fall.
The secret to this shortbread is the addition of honey. I’m lucky to have two beekeepers in the family who provide me with a steady supply of honey all year.
*Ginger Tip: Did you know that honey flavors vary based on the nectar that is in season for the bees?
To make Rosemary Honey Shortbread, snip a few sprigs of fresh rosemary and gather the rest of your ingredients. You will need a food processor to create the perfect crumbly dough. I love my Hamilton Beach-it is powerful, dishwasher safe and budget friendly!
I also like to save a short sprig of rosemary to decorate the shortbread before serving.
The key to shortbread is to not over pulse the dough. Keep it crumbly and slightly dry looking even when you press it into the pan. The butter and sugars will do the rest.
After you have all of your ingredients pulsed in the food processor, gently press into a dish for baking. I use a glass or ceramic 8 inch dish.
Bake at 325°F for 35 minutes or until the edges look slightly golden. Cool and slice into bars or wedges.
These go super fast in our house; enjoy them while you can!
Rosemary Honey Shortbread
Equipment
- 1 Food Processor
Ingredients
- 1 cup flour
- 1 stick butter cut into sixths
- 2 tbsp chopped fresh rosemary
- 1 tsp honey
- 1/3 cup sugar
Instructions
- Pre-heat oven to 325°F.
- Pulse all ingredients in food processor until crumbles stick together and start to form dough clumps.
- Press into 8 inch dish.
- Bake for 35 minutes.
- Let cool and slice into bars or wedges.
This Rosemary Honey Shortbread is perfect for afternoon tea, holiday cookie trays, or gifting. This garden-inspired treat highlights how fresh herbs and local honey can elevate a simple, classic recipe.
Interested in more garden to table recipes? Start with From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits and Vegetables.
