Dec 26

Honey-Lemon-Rosemary Shortbread

Honey-Lemon-Rosemary Shortbread
A easy, slightly sweet, savory, crumbly, sticky...Honey-Lemon-Rosemary Shortbread
  • 1⅔ c. flour
  • ⅓ c. sugar
  • ¾ c. butter
  • ¼ c. honey
  • finely grated fresh lemon rind of ½ lemon
  • Topping: ¼ c. honey mixed with freshly chopped rosemary
  1. In a food processor add the flour, sugar, butter, honey, and lemon rind.
  2. Pulse until it clumps.
  3. Pat into a buttered 8x8 pan.
  4. Chill for about ½ hour.
  5. Bake in a 350 degree oven for about 15 minutes.
  6. Remove from oven and using a pastry brush, apply the topping.
  7. Bake for another 10 minutes or until lightly browned.
  8. Remove from oven.
  9. Cool.
  10. Cut into squares.


Permanent link to this article: http://www.ohiostatebeekeepers.org/2013/recipes/honey-lemon-rosemary-shortbread/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: