Rosemary shortbread

These are kind of amazing!Shortbread


  • 2 3/4 c brown rice flour
  • 1/4 teaspoon salt
  • 1 c coconut oil
  • 1 c maple syrup
  • 1 tsp vanilla extract
  • handful of fresh rosemary, leaves removed from stalks
  • handful of white sugar for sprinkling on top (optional)


  • Preheat oven to 375*
  • With a stand mixer with paddle attachment combine oil, syrup, salt and vanilla until well mixed
  • With mixer on low speed, add flour a little at a time until well mixed
  • Spread batter evenly into parchment lined 9 x13 baking dish
  • Sprinkle on fresh rosemary and pat down a bit or roll over with rolling-pin. Then sprinkle on sugar.
  • Bake until edges harden slightly, about 15 min. While dough is still hot, cut with a knife into desired size pieces, easily makes ~24 squaresdit-elle-Esther

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