2 cups all-purpose flour
2/3 cup sugar
1 tablespoon finely chopped fresh rosemary
1/8 teaspoon dried culinary lavender
1 teaspoon sea salt
1 cup unsalted butter, cut into chunks
2 teaspoon honey
Preheat oven to 325 f and prepare a 9” square baking pan by lightly rubbing inside with butter. Place the rosemary, lavender, sugar, salt and flour into a food processor and blend until well combined. Add the honey and butter cubes and pulse blend on and off until the mixture forms first small and then larger crumbles then stop to avoid a tough dough.
Put this crumble mixture into the baking pan and gently press and spread to an even layer. Bake until the surface is a nice brown for 35-40 minutes. Allow the shortbread to cool before slicing.
* You may also roll the dough into round tube shape in plastic film while twisting the ends tight and refrigerating until firm then slicing and baking on a cookie sheet until light golden for small bite size cookies.
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