“Cookies are made of butter and love.”

– Norwegian Proverb

Hey, Lovelies!

I like to bake shortbread at Christmas, and this recipe has a delicious twist, with its flavours of lemon and rosemary. Rosemary is actually our essential oil of the year for 2025, and so incorporating Rosemary as a herb, plant or oil in your daily life is a great way to support yourself energetically.

These biscuits can be baked all year round, are the perfect accompaniment to a hot beverage, and go well on a cheese board. They are tender, buttery and sweet, with a good hit of lemon and herb. Yum! A wrapped slab or tin of this shortbread also makes a great gift.

Please do use fresh Rosemary for this recipe. It makes all the difference.

Much love, Nicole xx

PS – if you want to find out more about the energies of 2025, grab one of my Journeymaker’s Planners. Available here:

Our 2025 edition of the Journeymaker’s Planner is now available at

Amazon USA – Hard Copy

Amazon Australia – Hard Copy

Nicole’s Etsy Store – Hard Copy and Digital Copy (printable and editable), plus lots of other goodies.

New content for our free course that supports the Planner is now live, the link for that is on page 2 of your Planner, and we’ll also have a free 90 minute webinar/masterclass in January 2025 (yes, it will be recorded if you can’t make it) for those of you who are working with the Planner. Details are all in the free course under ‘Special Offers’.

Now, on to the Rosemary and Lemon Shortbread Recipe…

Want to download and print off the recipe? Click the link below:
Rosemary and Lemon Shortbread Recipe

Ingredients:

• 2 cups plain flour*
• 2/3 cup granulated white sugar
• Zest of 1 lemon
• 1 x tablespoon finely chopped fresh rosemary
• 1 cup (240 grams) of salted cold butter, cut into cubes
• 2 to 3 tablespoons raw sugar crystals

*Note: You can substitute gluten-free flour in this recipe if needed.

Method:

1. Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit)
2. Add the flour, sugar and rosemary and cubed butter to the food processor and pulse briefly to combine. DO NOT OVERMIX. The mix will form crumbs and then begin to stick together. Stop just as it is coming together.
3. Line a 28cm x 18cm (11 inch x 7 inch) or similar size baking tray with baking paper.
4. Gently press the mixture into the tray, spreading it evenly.
5. Sprinkle the raw sugar on top and press down lightly with a clean dry hand.
6. Bake for 30 minutes or until golden brown.
7. Cool in tin for five minutes and then use the paper lining to slide the shortbread onto a cutting board. Use a sharp knife to cut the still-hot shortbread into squares or other pleasing serving-size shapes.
8. Cool completely before placing shortbread in an airtight tin.
9. Flavour of finished shortbread is best if left to develop overnight.
10. This is a lovely shortbread to gift at Christmas time, and can be eaten as a sweet treat with a hot drink, or served with a cheese platter.

Tip

This recipe is best made in a food processor. If you do not have one, rub the butter into the flour and sugar with your fingertips, working quickly so that the mixture stays cold. Do not overmix.