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


  • 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! 🍪😋!

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