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    Rosemary Shortbread

    clock-icon55 minutes
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    Pixicook editorial team

    A delicate and fragrant shortbread infused with fresh rosemary and a hint of honey, perfect for tea time or as a sophisticated dessert.

    Ingredients for Rosemary Shortbread

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    All Purpose Flour

    cups

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    Granulated Sugar

    cups

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    Fresh Rosemary, finely chopped

    tablespoons

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    Kosher Salt

    teaspoons

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    Unsalted Butter, cold, cut into chunks

    cups

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    Dark Honey, optional

    teaspoons

    Substitute chevron-down

    How to Make Rosemary Shortbread

    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.


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