Ingredients:

• 1/4 cup rosemary
• 1/2 cup raw sugar
• 2/3 cup softened butter
• 1 cup whole meal flour

Steps:

• Finely chop the rosemary, and put into a mixing bowl, as well as the sugar.
• Using your hands, mix the butter into the rosemary sugar. Add flour and mix until thoroughly combined. (If your dough is all crumbly, add a bit of milk to it.)
• Wrap in the dough in baking paper and put in the freezer for 10-20 mins.
• When chilled, take out of the freezer. Using a rolling pin, roll dough until it is 0.5 centimetres thick.
• Cut cookies approximately 7 centimetres with a cookie cutter.
• preheat the oven to 175c.
• Place on a parchment lined baking sheet and bake for 10 minutes or until edge are slightly golden. After removing from oven allow to sit on the baking sheet for another 5 minutes to ensure that the bottom side is set.
• Decorate with coco powder, icing sugar and extra rosemary. (Optional.)
• Enjoy! 🍪😋!