1/3 cup evaporated cane juice sugar
1-1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1/4 pound) Earth Balance butter
1/2 teaspoon finely chopped fresh rosemary
Preheat oven to 350 degrees. Lightly grease with vegetable shortening or oil an 8-inch pie plate. Mix together dry ingredients. Melt butter with rosemary; pour over dry ingredients and mix until blended. Pat short bread mixture into pan; prick with fork. Bake for 20 minutes at 350 degrees. Cut into wedges and serve warm.