Sunday, September 25, 2011

Rosemary Shortbread

Rosemary Shortbread
My co-worker has brought rosemary shortbread to two library functions and my reaction has been a little like... hmm, but I don't like shortbread. But that smells really good. Oh god, I guess I DO like shortbread!  I begged the recipe off of her, and it can be found on, and also below.

I'm not really convinced I have been converted to the shortbread fan club (don't tell the Scottish contingent of my relatives), but this particular shortbread is delicious.  The combination of sweet with the savory rosemary is compelling, and confuses your tastebuds enough to go back for more.  Do I like this?  Yes I do! I used rosemary from my garden.

Sorry for the dim picture.  I made this batch for a friend who had hit a milestone in her dissertation process, and sent it off the next morning.  It is too bad she doesn't live closer, because she loves shortbread, and this is best fresh out of the oven.

 Rosemary Shortbread
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
Garnish: small rosemary sprigs
Special equipment: parchment paper

Preheat oven to 300°F.
Whisk together flour, salt, baking powder, and rosemary in a bowl.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Make another shortbread with remaining dough.

1 comment:

Anonymous said...

Hi Jenny. Thanks for sharing all of these great recipes! I've made rosemary shortbread with 1/2 and 1/2 white/whole wheat flour and serve it with chévre on the side. A surprising combo, but seems to be a hit!

Thanks again!