Herbfarm Rosemary Shortbread
Delight your taste buds with the savory-sweet harmony of Herbfarm Rosemary Shortbread, a sophisticated twist on traditional shortbread that melds buttery richness with the earthy aroma of fresh rosemary. Perfectly balanced with a hint of sea salt, this recipe delivers tender, melt-in-your-mouth morsels that are as satisfying as they are unique. With just six simple ingredients, including high-quality butter and chopped fresh rosemary, this easy-to-make treat is ready in under an hour. Ideal for pairing with a cup of tea, a cheese platter, or even as a stand-alone snack, these rosemary shortbread cookies are a versatile addition to both sweet and savory menus. Whether you're preparing for a casual afternoon gathering or seeking an elegant hostess gift, this recipe guarantees a flavorful crowd-pleaser.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 50 grams Granulated sugar
- 227 grams Unsalted butter
- 2 tablespoons Fresh rosemary
- 0.5 teaspoons Salt
- 1 teaspoons Coarse sea salt (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, and salt until combined.
Finely chop the fresh rosemary and add it to the dry mixture, stirring to distribute evenly.
Cut the cold butter into small cubes and add it to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it forms a crumbly dough that holds together when pressed.
Place the dough onto a lightly floured surface and gently knead it until it comes together. Be careful not to overwork the dough.
Roll out the dough to about 1/2 inch thickness. Use a sharp knife or cookie cutter to shape the dough into squares, rectangles, or rounds as desired.
Transfer the cut dough onto the prepared baking sheet, spacing them about 1 inch apart. If desired, sprinkle a small pinch of coarse sea salt on top of each piece for extra flavor.
Bake in the preheated oven for 20-25 minutes, or until the shortbread is lightly golden around the edges.
Remove from the oven and let the shortbread cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the rosemary shortbread at room temperature. Store leftovers in an airtight container for up to 7 days.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 50.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
