Description
Salted Rosemary Shortbread is a delightful blend of buttery richness and aromatic rosemary, enhanced with a touch of flaky sea salt for a perfect savory-sweet balance. This traditional Scottish-inspired treat is crisp, tender, and ideal for an elegant snack or festive dessert.
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1/2 teaspoon flaky sea salt (plus more for topping)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, ensuring there’s an overhang to lift the shortbread out easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, mix in the vanilla extract and finely chopped rosemary to evenly distribute the flavors.
- Mix Dough: Add the all-purpose flour and 1/2 teaspoon flaky sea salt to the butter mixture, stirring until a soft dough forms. Take care to not overmix to maintain a tender texture.
- Press Dough into Pan: Press the dough evenly into the prepared baking pan. Use a fork to prick holes all over the surface to prevent the dough from bubbling as it bakes.
- Add Topping: Lightly sprinkle additional flaky sea salt over the top of the dough to create a savory contrast.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the edges of the shortbread are lightly golden and the center feels set.
- Cool and Cut: Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the shortbread out and transfer it to a cutting board. While still warm, cut into squares or rectangles with a sharp knife.
- Final Cooling: Let the shortbread cool completely before serving or storing to ensure clean cuts and the perfect texture.
Notes
- Fresh rosemary offers the best flavor, but dried rosemary can be used—reduce the quantity to 1 teaspoon if using dried.
- Store these shortbread cookies in an airtight container to keep them fresh for up to one week.
- For an added savory-sweet twist, drizzle a little honey on the shortbread just before serving.
