This vegan shortbread is a surprising combination of cookies and herbs-maybe even for christmas.

INGREDIENTS (for 8-10 pcs)

• 2 branches rosemary
• 125 g vegan butter
• 200 g spelt flour ( wholemeal)
• 80 g brown sugar
• 1 dash salt
• 1 knife point Weinstein baking powder ( cream of tartar or any other vegan baking powder )

PREPARATION

• Preheat the oven to 160° C
• Put a sheet baking paper on a baking tray
• Pluck off the needles of the rosemary
• Melt te butter with half of the rosemary needles
• Chop the second half rosemary needles
• Pour the butter trough a sieve
• Mix butter and the other ingredients with your hands to get a smooth dough
• Roll the dough out between 2 sheets of baking papers ( 1 cm/0,4”)
• Cut out circles ( diameter 5 cm/2”)
• Put the cookies on the baking tray
• Bake them for 15 minutes
• Let them cool down
• Enjoy!