55 minutes
An aromatic and tender Rosemary Shortbread, perfect for any occasion with a blend of sweet, savory, and herbal notes.
cups
cups
Fresh Rosemary, finely chopped
tablespoons
teaspoons
Unsalted Butter, cold, cut into chunks
cups
Robust Honey, optional
teaspoons
1. Combine Dry Ingredients
In a food processor, combine the all-purpose flour, granulated sugar, finely chopped fresh rosemary, and kosher salt. Pulse briefly to mix the ingredients.
2. Add Butter and Optional Honey
Add the cold butter chunks into the food processor. If using, drizzle in the robust honey. Pulse again until fine crumbs form and begin to clump together to create a crumbly dough.
3. Press Dough into Pan
Transfer the dough to an 8 or 9-inch square baking pan or a 9-inch pie pan. Press the dough evenly into the bottom of the pan to create a flat, even layer.
4. Prick and Bake
Prick the dough all over with a fork. Bake in a preheated oven at 325 degrees F. For a 9-inch pan, bake for 35-40 minutes, and for an 8-inch pan, bake for 45-50 minutes, until golden brown.
5. Cool and Slice
After baking, let the shortbread cool on a wire rack. While still warm, slice into desired shapes and serve.
Opt for fresh rosemary over dried for a more vibrant flavor. Finely chop the leaves for even distribution in the dough.
Wrap and chill the dough for at least 30 minutes to solidify the fat, enhance flavor, and make it easier to handle.
Use high-quality, European-style butter with a higher fat content for richer, more flavorful cookies.
Ensure butter is at room temperature, pliable but not too soft, for better incorporation and a tender crumb.
Roll the dough to a consistent thickness of about 1/4 inch for even baking and to prevent overbaking of thinner edges.
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