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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
