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Honey Walnut & Rosemary Shortbread

February 7, 2019 by Ashley Colbourne 1 Comment

overhead shot of full shortbread

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.

overhead shot of shortbread with negative spaceoverhead shot of shortbread with honey

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.

5.0 from 1 reviews
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Honey Walnut & Rosemary Shortbread
Author: Ashley
Recipe type: Cookies
Prep time:  15 mins
Cook time:  25 mins
Total time:  40 mins
Serves: 12-24
 
Ingredients
  • 1 cup unsalted butter, softened
  • ½ 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)
  • ⅓ cup coconut flour
  • ½ cup roasted walnuts, chopped
  • 2 tbsp chopped rosemary
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.
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.
3.5.3251

Filed Under: all seasons, Ashley Colbourne, Cookies, Dessert, Fall, shortbread, sugar free, Tea Time Tagged With: ashley colbourne, baking, baking with honey, coconut sugar, cookies, herbs, Honey, processed sugar free, rosemary, shortbread, walnuts

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BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Tune in each week as they bring rustic, accessible baking straight to your home kitchen. Through BAKED, there will be something for everyone.
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