Rosemary Shortbread Recipe

Introduction

Rosemary shortbread is a delicate and buttery treat with a fragrant herbal twist. This simple yet elegant cookie combines the subtle piney flavor of fresh rosemary with rich, crisp shortbread that’s perfect for tea time or gifting.

Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon plus 1 pinch kosher salt
• 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
• 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Instructions

1. Step 1: Preheat the oven to 325 degrees Fahrenheit. In a food processor, pulse together the flour, sugar, chopped rosemary, and salt until evenly combined.
2. Step 2: Add the cold butter chunks and honey if using to the mixture. Pulse until the dough forms fine crumbs and some start to clump together, but avoid overprocessing; the dough should remain slightly crumbly and not smooth.
3. Step 3: Press the dough evenly into an ungreased 8- or 9-inch square baking pan or a 9-inch pie pan. Use a fork to prick the dough all over to prevent bubbles.
4. Step 4: Bake in the preheated oven until golden brown—about 35 to 40 minutes for a 9-inch pan or 45 to 50 minutes for an 8-inch pan.
5. Step 5: Remove the pan from the oven and transfer to a wire rack to cool slightly. While still warm, cut the shortbread into squares, bars, or wedges to your preference.

Tips & Variations

• For a nuttier depth, try adding a teaspoon of finely chopped toasted nuts like almonds or pecans to the dough.
• Use a dark, full-flavored honey such as chestnut or rosemary honey to complement the herbaceous notes of the shortbread.
• Make sure the butter stays cold before processing to achieve the perfect crumbly texture.

Storage

Store rosemary shortbread in an airtight container at room temperature for up to one week. For longer storage, keep in the refrigerator for up to two weeks or freeze for up to three months. To enjoy, bring to room temperature before serving or warm gently in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rosemary shortbread without a food processor?

Yes, you can make the dough by hand. Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs, then press and bake as directed.

What can I substitute for fresh rosemary?

If fresh rosemary is unavailable, dried rosemary can be used, but reduce the amount to about one teaspoon since dried herbs are more concentrated. Alternatively, fresh thyme can offer a different but pleasant herbal flavor.

Rosemary Shortbread Recipe

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★★★★★

4.9 from 77 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Delightfully crisp and buttery rosemary shortbread with a subtle hint of fresh herbs and optional honey sweetness, perfect for a sophisticated snack or elegant dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon plus 1 pinch kosher salt

Wet Ingredients

• 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
• 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

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Instructions

1. Prepare Oven and Mix Dry Ingredients: Preheat your oven to 325 degrees Fahrenheit. In a food processor, combine the all-purpose flour, granulated sugar, finely chopped fresh rosemary, and kosher salt. Pulse these ingredients together to mix evenly.
2. Add Butter and Optional Honey: Add the cold unsalted butter chunks and, if using, the honey into the food processor. Pulse until the mixture forms fine crumbs. Continue pulsing a few more times just until some crumbs begin to clump together; avoid overprocessing, as the dough should remain slightly crumbly and not smooth.
3. Press Dough into Pan: Transfer the dough to an ungreased 8- or 9-inch square baking pan or a 9-inch pie pan. Evenly press the dough into the pan to form a flat surface. Use a fork to prick holes all over the dough to prevent large air bubbles during baking.
4. Bake Until Golden: Place the pan in the preheated oven and bake until the shortbread is golden brown: approximately 35 to 40 minutes for a 9-inch pan or 45 to 50 minutes for an 8-inch pan. Monitor the browning closely towards the end of baking.
5. Cool and Slice: Remove the shortbread from the oven and transfer the pan to a wire rack to cool slightly. While still warm, cut the shortbread into squares, bars, or wedges as desired. Allow to cool completely before serving for best texture.

Notes

• Using cold butter is crucial for achieving the perfect crumbly texture of shortbread.
• The optional honey adds a nuanced sweetness and depth of flavor, but can be omitted for a more traditional shortbread taste.
• Do not overprocess the dough in the food processor to maintain a tender crumble.
• Pricking the dough with a fork helps avoid bubbling and uneven baking.
• Cool the shortbread completely before storing to retain crispness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: rosemary shortbread, herb shortbread, buttery cookies, savory shortbread, easy baked cookies, rosemary dessert