Ridiculously Easy Rosemary Shortbread
User Reviews
4.9
Ridiculously Easy Rosemary Shortbread
Description
Ridiculously Easy Rosemary Shortbread uses softened butter blended with sugar, honey, and vanilla, combined with flour, finely chopped fresh rosemary, and salt to form a crumbly dough. This dough is pressed evenly into a greased and parchment-lined pan, then sprinkled with sugar before baking at a low temperature until it turns a deep golden brown. The result is a dense yet tender shortbread with a pleasant herbal flavor from the rosemary. Its texture is firm enough to hold shape when sliced, with a sugared crust adding a slight crunch and sweetness.
The rosemary lends a subtle earthy note that balances the buttery sweetness, making it different from typical shortbread. Baking in a cake or tart pan ensures uniform thickness and an even bake. This shortbread goes well with a cup of tea or coffee and can be served for afternoon snacks or casual gatherings.
Thicker slices require longer baking times, so it's important to watch the color closely to avoid over- or under-baking. For a crisper texture, see the café tips referenced in the original notes. The recipe yields 10-12 servings depending on how the shortbread is cut.
Ingredients
- 1 cup butter very soft
- ⅔ cup granulated sugar
- 2 teaspoons honey
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon rosemary finely chopped fresh
- 1 teaspoon kosher salt
- 1-2 tablespoons sugar sanding, Demerara, Turbinado or regular granulated
Instructions
- Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) or a tart pan (10 or 11 inches) with a removable bottom with parchment paper. (See Café Tips above in post regarding size of the pan.) Set aside.
- Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
- Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
- Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
- Bake for 35-45 minutes then remove from oven. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
- Invert shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
- Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
- If you prefer your shortbread even crisper, place the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool on a wire rack.
- Garnish when serving with a bit of finely chopped fresh rosemary, if desired.
Notes
- Use an 8- or 9-inch pan lined with parchment for easier removal and even baking.
- Check the shortbread towards the end of baking to achieve a deep golden brown without burning.
- Adjust baking time based on pan size and dough thickness to ensure proper doneness.
- Refer to specific tips for a crisper shortbread texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 329mg | 14% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 478IU | 10% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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