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I have to say I have a bit of a soft spot for shortbread.  Preferring the handmade sort to any store bought variety.  Maybe I’m just a shortbread snob?  Its really all about the texture for me and I find the store bought kind… well kinda on the hard side.  So when you take homemade shortbread and add some interesting flavours to the mix I’m all in.  That’s why I think this honey, walnut and rosemary shortbread might just be a winner.

Want something even a little more different?  Try omitting some or all of the coconut sugar and adding a sharp cheddar. We all know honey pairs well with a good strong cheese am I right?  I could see this savoury shortbread as the perfect accompaniment to a hearty stew.

Honey Walnut & Rosemary Shortbread

★★★★★ 5 from 1 reviews

• Author: Ashley
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 12-24 1x
• Category: Cookies

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Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup coconut sugar
• 2 tbsp honey plus more for drizzling
• 2 cups flour (I used a spelt/ rye blend, but regular flour will work fine)
• 1/3 cup coconut flour
• 1/2 cup roasted walnuts, chopped
• 2 tbsp chopped rosemary

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Instructions

1. Preheat the oven to 325°
2. In an electric mixer beat the butter and coconut sugar until creamy. Add the honey, flour, coconut flour, rosemary and chopped walnuts. Beat until mixture comes together and forms a soft dough.
3. Lightly grease and flour a fluted pie pan or any pan of your choosing. Spread the dough down and flatten with your hands until you get an even smooth surface. Prick all all over with a fork or even make an interesting design.
4. Cook for 25 min or until edges are golden.
5. Let cool. Finish off with a drizzle of honey.
6. Will store in an airtight container for 2 weeks.

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Notes

This is the type of shortbread where you could omit the coconut sugar for some sharp cheese and turn it into more of a savoury shortbread.