Honey Rosemary Hazelnut Shortbread Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
12 minutes
Servings:
12 cookies
Ingredients
  • ⅓ cup hazelnuts
  • 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
Directions
  1. Preheat the oven to 350 F.
  2. Toast the hazelnuts in a medium-sized oven tray for 8–10 minutes.
  3. Allow the hazelnuts to cool, and then roughly chop them.
  4. In a stand mixer, beat together the butter, honey, chopped rosemary, and sugar for 2–3 minutes, until creamed.
  5. In a medium-sized bowl, mix together the flour, cornstarch, and sea salt.
  6. Fold the toasted, chopped hazelnuts into the butter and honey mixture.
  7. Add the flour to the butter and honey mixture and fold it in to form a stiff dough.
  8. Roll the shortbread dough into a sausage shape and wrap well with cling film.
  9. Transfer the dough to the fridge and chill for at least 2 hours.
  10. Slice the chilled shortbread dough into roughly ¼-inch thick rounds.
  11. Place the rounds onto a baking tray covered with parchment paper.
  12. Bake the shortbread for 12–14 minutes at 350 F, until they turn golden around the edges.
  13. Remove from the oven and cool completely before serving or storing.