Easy Rosemary Shortbread (Vegan Option!)

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I’m going to be honest…I am obsessed with rosemary. I even had a whole photoshoot with it (see below)! :) In my opinion, it’s the perfect herb. It’s easy, it’s hearty, it’s delicious and aromatic. It takes anything to the next level. Rosemary is also the plant that keeps on giving — there are so many uses for it, which I recently wrote about on the blog.

Consider this your sign to add rosemary to your garden if you haven’t yet. You can put it in a pot or right in the ground. Just remember that it can get quite big!

Conrad and I are all about trying new things as we embark on our sustainable home journey, and rosemary always adds such a great touch! I got my hands on some fresh rosemary from our neighbour’s garden and had a blast making this delicious holiday shortbread recipe. Tag us on Instagram or leave a comment if you make this!

Here’s what you’ll need:

Equipment:

• Medium-sized mixing bowl

• Wooden spoon or spatula

• Beeswax wrap or bowl cover

• Rolling pin

• Cookie cutters (optional)

• Parchment paper or silicone pads

• Cookie sheets

• Cooling rack

Ingredients:

• 1 ½ cups unsalted butter (or vegan butter)

• ⅔ cup white sugar

• 2 tablespoons chopped fresh rosemary

• 2 ¾ cups all-purpose flour

• 1/2 teaspoon salt

Rosemary shortbread recipe:

1. Preheat the oven to 375 degrees F.

2. In a medium bowl, mix the butter and sugar together until light and fluffy.

3. Stir in the flour, salt, and rosemary until well blended. The dough will be somewhat soft.

4. Cover and refrigerate for 1 hour. (Try using a beeswax wrap or bowl cover instead of plastic wrap!)

5. On a lightly floured surface, roll the dough out to 1/4 inch thickness.

6. Cut into rectangles or use cookie cutters.

7. Place cookies 1 inch apart on the lined cookie sheets.

8. Sprinkle salt or sugar over the tops depending on how sweet or savoury you want it (I love using sugar for a perfect balance!).

9. Bake for 8 minutes in the preheated oven, or until golden at the edges.

10. Cool on wire racks, and store in an airtight container at room temperature.

Tip: you can gift rosemary shortbread in the beeswax wrap!

This is my second holiday season making this recipe and I can already tell it’s one I’m going to make again and again! Let us know below if you do try this recipe, and check out our blog about other ways you can use rosemary. Enjoy!

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