55 minutes
A delicate and fragrant shortbread infused with fresh rosemary and a hint of honey, perfect for tea time or as a sophisticated dessert.
cups
cups
Fresh Rosemary, finely chopped
tablespoons
teaspoons
Unsalted Butter, cold, cut into chunks
cups
Dark Honey, optional
teaspoons
1. Prepare Ingredients and Equipment
Begin by gathering all of your ingredients and equipment. Preheat your oven to a gentle 325 degrees, ensuring it's ready for when your dough is prepared.
2. Mix Dry Ingredients
In the food processor, combine the all-purpose flour, granulated sugar, finely chopped fresh rosemary, and kosher salt. Pulse until just mixed.
3. Add Butter and Optional Honey
Add the cold butter to the food processor. Optionally, drizzle in the dark honey. Pulse until fine crumbs form and start to clump together.
4. Press Dough into Pan
Transfer the dough into your chosen baking pan. Press it evenly across the bottom. Prick the dough all over with a fork.
5. Bake Shortbread
Bake in the preheated oven for 35-45 minutes until golden and firm.
6. Cut and Cool Shortbread
Let the shortbread cool slightly in the pan, then cut into pieces while still warm. Transfer pieces to a wire rack to cool completely.
Comments (0)