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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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)
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, sugar, and salt until combined.
Step 3
Finely chop the fresh rosemary and add it to the dry mixture, stirring to distribute evenly.
Step 4
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.
Step 5
Place the dough onto a lightly floured surface and gently knead it until it comes together. Be careful not to overwork the dough.
Step 6
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.
Step 7
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.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the shortbread is lightly golden around the edges.
Step 9
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.
Step 10
Serve the rosemary shortbread at room temperature. Store leftovers in an airtight container for up to 7 days.
Nutrition Facts
| Serving size | 528.7 grams (528.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2721 |
| Total Fat 196.90g | 252% |
| Saturated Fat 113.90g | 570% |
| Cholesterol 503mg | 168% |
| Sodium 3419mg | 149% |
| Total Carbohydrate 233.70g | 85% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 50.50g | |
| Protein 26.40g | 53% |
| Vitamin D 0IU | 0% |
| Calcium 85mg | 7% |
| Iron 11mg | 63% |
| Potassium 315mg | 7% |
Source of Calories