Rosemary + Sea Salt Shortbread

I cannot possibly be the only person who thinks November has just flown by. With only 32 days left until Christmas the countdown is officially on. I know these next few weeks are going to go by pretty quickly so here I am with an easy (and delicious) Christmas cookie recipe that can be made weeks in advanced as shortbread only gets better with age. The beauty with these cookies is that they're both sweet and savoury, thanks to the inclusion of finely chopped rosemary and sea salt. You can also bake them for five or so minutes longer to get a crisper, almost cracker-like cookie. These are the perfect addition to either a cookie tray or a cheese platter.

I closely followed this recipe, but doubled the ingredients. The end result is fantastic and the best part? There are no eggs in this recipe so you can help yourself to as much cookie dough as you fancy (it's so unbelievably tasty).

Ingredients -

1 cup of unsalted butter, softened at room temperature

1/2 of a cup of white sugar
1 and 1/2 teaspoons of finely chopped fresh rosemary
1/2 of a teaspoon of sea salt
2 cups of flour 

Method -

In the bowl of your stand mixer cream together your butter and sugar until pale and fluffy. Add in your rosemary and sea salt. Gradually add in your flour, scraping down the sides of your bowl after every addition. Once combined, divide your dough into four equal balls and loosely wrap with plastic wrap. Shape the dough into four logs, trying to get them as even as possible. Put the dough in the fridge for at least one hour. 

When you're ready to slice and bake your dough, preheat your oven to 375 degrees Fahrenheit an line your baking trays with parchment paper. Slice your dough, I like a nice and thin cookie so I cut mine 1/8th of an inch thick. Place your rounds on your cookie tray and bake for about twelve minutes, or if your cookies were cut a little bit thicker they made need an extra minute or so. Keep your eye on them whilst they're baking to ensure you don't overdo it. If you would like a crisper cookie bake for a total of fifteen minutes (once again this depends on how thick you cut your cookies). This will result in the colour of your shortbread getting darker but will give you an almost cracker-like result. Shortbread only gets better with time so if you can try to store them for a while before enjoying. These can also be frozen and thawed when you're ready to devour. 

I hope that you are all as excited for the holiday season as I am. Be sure to check back frequently as I'll be posting more delicious Christmas recipes. As always, thank you for reading!


  1. Since when does raw egg have the power to keep people away from cookie dough?! It has never worked that way on me :)

    Gorgeous cookies aside, I am in so much love with the white marble housewares collection at Chapters it is unreal. Too bad they're so expensive! But they make everything look amazing, so I'm pretty sure it's worth it.

  2. These looks so yummy ♥


  3. I love that these have rosemary and sea salt in them as well, I bet they taste amazing!

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