1. Whisk the flour, baking powder, salt, and rosemary together.

2. In another bowl, cream the butter, sugar, and honey together. Once the butter is light and fluffy, add the flour mixture to the bowl. Mix until the dough comes together. Divide into two rounds. Wrap and chill for 2-3 hours, overnight, or up to 3 days. It can also be frozen for a month. 

3. Preheat oven to 340 degrees F or 170 degrees C. 

4. Bring the dough out of the fridge 30 minutes before rolling. Once the dough is workable, roll to the desired thickness (I like to roll mine between 3mm and 4mm). Cut out as many cookies as possible. Place on a parchment lined baking sheet, leaving about 3cm between each cookie. Combine scraps and reroll. 

5. Bake for 8-12 minutes, depending on the size and thickness of cookies. The cookies are done when the top is golden brown and the bottom is a little tan.