Heat the oven to 325 degrees. In a food processor, pulse together the flour, sugar, rosemary and salt. Add the butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. The dough should not be smooth.

Press the dough into an ungreased 8- or 9-inch-square baking pan or a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, 35 to 40 minutes for a 9-inch pan, 45 to 50 minutes for an 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while the shortbread is still warm.