Rosemary Shortbread

Rosemary Shortbread


  • 2  cups Flourish Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon chopped fresh rosemary
  • 3/4 cup (1.5 sticks) unsalted butter softened
  • 2 tablespoons mild honey
  • 1/2 cup confectioners sugar
  • 1 tablespoon sugar (for sprinkling)


  1. Preheat oven to 300 Degrees
  2. Whisk together flour, salt, baking powder, and rosemary in a bowl.
  3. Mix together butter, honey, and confectioner sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps.
  4. Gather dough into a ball and transfer to a lightly floured surface. Knead the dough until it just comes together, about eight times.
  5. Divide dough in half and form each half into a 5-inch disk.
  6. Roll out one disk (keep remaining dough at room temperature) between two sheets of parchment into a 9 inch round (trim as necessary).
  7. Remove the top sheet of parchment and transfer the dough on the bottom sheet of parchment to a baking sheet.
  8. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively.
  9. Arrange rosemary sprigs decoratively on top of dough pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
  10. Bake shortbread in the middle of the oven until golden brown, 20 to 25 minutes.
  11. Slide shortbread on parchment to a rack and cool five minutes.
  12. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
  13. Make other shortbread with remaining dough.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.