Rosemary and Lemon Shortbread Cookies

These cookies kind of blew my mind. I wanted to bake so I thought I'd use one of my favourite herbs in the mix: rosemary. It's so fragrant and can be used in sweet or savoury recipes. I didn't know how the gluten-free flour would change the texture but I was delightfully surprised. I adapted this recipe from Nourished and added lemon for an somethin' somethin'. I also cut down on the gluten-free flour so they'd be flakier and a more buttery. They are super easy to make. I really hope you enjoy these little treats! 

½ cup butter, room temperature
3 tbsp honey
1 ½ cup gluten free flour
1 tsp rosemary, finely minced
½ tsp lemon zest
1 tbsp lemon juice
½ tsp salt

Cream together the honey and butter. You can use a food processor or hand blender. I personally like to hand mix because there’s less mess and your arm gets a mini workout!

Add lemon juice, zest, and rosemary and mix well. Slowly add flour to the bowl, cutting with a fork until you have a doughy mixture.

Roll cookie dough into small cylinders and wrap in parchment or wax paper. Chill in the fridge for up to an hour or until the dough is firm.

After an hour, slice the cookies off the roll about half an inch in width. If you want, you can cook the whole batch or save a portion of the raw cookie dough in the freezer for another time. Make sure it's sealed tight to avoid freezer burn.

Place cookies on a baking sheet an inch apart from each other. Bake at 325 degrees for around 10-15 minutes or until the edges begin to brown. If you’re not sure, gently lift one of the cookies off the sheet with a spatula and check the bottom. If the cookie bottoms have a deep golden brown colour, they’re ready.

Let cool on the sheet for a few minutes and enjoy!