Rosemary & Lemon Shortbread Cookies

I have always associated Rosemary to be a savoury herb, enhancing meats, roast potatoes, stews and vegetables with it’s woody, peppery fragrance so naturally when I came across a recipe that used Rosemary in a cookie I was a little sceptical. Curiosity got the better of me and well I do like to experiment with flavours and new ideas I gave them a try.

Happy to report it works! Using just enough rosemary to subtly flavour the cookies while keeping its’ sweetness from the honey and soft crumble from the butter. Another great way to use up my abundance of homegrown Rosemary. If you don’t like overly sweet treats this is ideal, I’d say the perfect medium between. No added sugar in this recipe and you can also add lavender flowers to this mix, I might try that next time.

A pleasingly sweet and herbaceous, buttery shortbread cookie, perfect for afternoon break with a cup of tea.

Rosemary & Lemon Shortbread Cookies

  • Servings: 15 Cookies
  • Difficulty: easy
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230g room temperature salted butter
¼ cup honey
2 cups all purpose flour
Zest from one organic lemon
1 tablespoon fresh rosemary leaves


  1. Cream the butter until light and fluffy.
  2. Add honey and beat to incorporate.
  3. Then add the flour, rosemary and lemon zest, continuing to beat until all the ingredients are very well blended together.
  4. Preheat the oven to 190’C
  5. Chill the dough for at least 30 minutes in the fridge.
  6. Roll the dough into 1” balls and place on a greased cookie sheet.
  7. Press the dough down a bit with a cookie press, fork, or your fingers.
  8. Top with extra rosemary if you like by pressing a few leaves gently onto the tops of each cookie.
  9. Bake for 15 to 20 minutes or until the edges are slightly brown.
  10. The cookies may be very crumbly until they cool and harden.

Buttery Crumbly Chocolate Chip Cookies

The most buttery, crumbly cookies you ever did eat. Lunch Box treats never looked so good need I say more!


Chocolate Chip Cookies


250g butter

1tsp vanilla

1/3 cup coconut sugar

1 egg

2 cups wholemeal spelt flour (brown rice flour for GF)

1 tsp bicarb soda

200g 70% dark choc chips or chocolate broken into chunks


  1. Preheat oven to 180’C and line a baking tray with baking paper
  2. Beat butter, vanilla, coconut sugar and egg in an electric mixer until light and fluffy
  3. Mix through flour, bicarb soda, and chocolate
  4. Roll mixture into heaped teaspoon size balls
  5. Place balls 2 inches apart and bake for 15 mins
  6. Cool completely on tray store in an air tight container in the pantry