“Shortbread is wonderfully easy to make for a brunch, dessert, afternoon coffee or teatime, and can be wrapped up to make a sweet, homemade housewarming or hostess gift.” — Claire Matern of www.acheesemongersdaughter.com

Rosemary & honey shortbread

Ingredients:

2 sticks/8oz/227g butter
2 cups all-purpose flour
1/2 cup/100g granulated sugar
2 tsp. honey
1 tsp dried rosemary (or if fresh up to a tablespoon, finely chopped)
a pinch of salt
flaked sea salt for sprinkling

Directions:

Preheat the oven to 325F/~165C. Sift the flour, sugar and salt together into a large bowl. Using a pastry cutter, your hands, large fork, or two butter knives, combine the dry ingredients and butter until mealy and starting to come together. (About half way through cutting the butter into the flour, add the honey and rosemary.)
Press the dough into a 9″ pie dish for wedge shape pieces, or a 9×9 square pan if you want to cut into bars. Sprinkle lightly with the flaked sea salt and bake for 35-40 minutes or until slightly browned. Cut into desired shape while still warm.

Yields  between 8-12 servings based on size. This recipe is easy to cut or multiply. Just keep the butter and flour ratio 1:1

* For more great recipes from Claire Matern please go to:
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