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Rosemary Shortbread Cookies

After all the hustle and bustle of the holiday season, a cup of tea with a delicious cookie on the side is the perfect way to unwind. Scroll to the bottom of this post to grab our low histamine version of this recipe!

Originally from 12th century Scotland, shortbread was historically a treat eaten on special occasions such as Christmas and New Year’s Eve, making this the perfect time of year to make and enjoy these.

We have made them into rounds in our recipe, but you can make them into other shapes keeping in mind that baking time may vary. Our cassava flour and ghee version closely resembles the traditional version made with wheat flour and butter – we challenge you to have someone else eat one and tell the difference. Hooray for the low histamine delicious eats we can share with confidence at this time of year!

We have added a touch of fresh rosemary to give these cookies a more festive flavour and we promise you this flavour does not disappoint. It pairs beautifully with these sweet, dense biscuits. You might be surprised by the light citrus flavour the rosemary adds.

From our kitchens to yours, we wish you all the best for the coming year.

May 2022 be filled with deeply nourishing dishes that bring you joy.

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