Honey Rosemary Hazelnut Shortbread Recipe

Tartan shortbread tins are common in Scottish gift shops. But what is shortbread and its origin? This simple recipe uses flour, butter, and sugar, three readily available ingredients.

– ⅓ cup hazelnut – 6 tablespoons butter, room temperature – 3 tablespoons organic honey – 1 teaspoon finely chopped fresh rosemary – 2 tablespoons granulated sugar – 1 cup all purpose flour – 1 tablespoon cornstarch – Pinch of sea salt



Heat the oven to 350 F. Toast hazelnuts for 8–10 minutes on a medium oven tray. After cooling, roughly chop the hazelnuts. 

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Mix butter, honey, chopped rosemary, and sugar in a stand mixer for 2–3 minutes until creamy. Mix flour, cornstarch, and sea salt in a medium bowl. 

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Mix toasted, chopped hazelnuts with butter and honey. Fold the flour into the butter and honey mixture to make a stiff dough.

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Form shortbread sausages and wrap in cling film. Refrigerate dough for at least 2 hours. 

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Cut the chilled shortbread dough into ¼-inch rounds. Put the rounds on a parchment-lined baking sheet. 

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The shortbread should be baked at 350 degrees for 12 to 14 minutes, or until the edges start to turn golden. 

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Take out of the oven and allow it to cool fully before storing or serving.

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