1. Lovely! I have never made shortbread in my life, but your recipe with honey and rosemary sounds incredible! I’ve been avoiding baking anything sweet recently because of the heat, but as it is gradually getting cooler, I might end up giving this a try!

    • Thanks, Darya. I felt the same way, but it feels like fall here and these aren’t too sweet. The consistency is somewhere between a sugar cookie and a biscuit.

    • I’m the same way Mad Dog. I guess that’s why we all keep savory meal blogs. It’s definitely a good accompaniment to a bitter coffee and a little pick-me-up for when fruit isn’t going to cut it. I love crema catalana too, despite the top being sweet as burnt sugar πŸ™‚

  2. Our local village show has a shortbread category. I wasn’t going to enter anything for this but I’m very tempted to try this. Rosemary may be a bit radical for our local Women’s Institute but I may get bonus points as its so unusual!

  3. Ah shortbread! The ultimate go-with-anything munchie – even beer. Rosemary or thyme or even (with a light hand) lavender are the best. Nice job, especially for a novice baker. Ken

  4. I have never made anything of this sort before. Your recipe looks very easy so I think I’ll make them. (I’m not much of a baker, so I need to have “easy” recipes) You didn’t even have to refrigerate the dough before rolling it out? I know I would love the rosemary flavor in shortbread.

    • Thanks for commenting. No refrigeration required. I think many of us savory food lovers have an aversion to baking. I’ve noticed there’s a weird rift.. two camps. This is so easy I was able to do it. If you see it calls for rolling into a 9 inch round. I was wondering where the noun was on that sentence. A round what? roll using what? (I used a cup because I don’t own a rolling pin or a round (pan?). If I can do it you can probably do it better πŸ™‚

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