overhead shot of full shortbread

Honey Walnut & Rosemary Shortbread

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


This is a sweet and savoury take on the classic cookie combining floral honey and herby rosemary.



  • 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


  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.


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 (dinner time) shortbread.