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Salted Rosemary Shortbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 58 reviews
  • Author: Wesley
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 30 to 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 3 dozen cookies (32 pieces)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Salted Rosemary Shortbread recipe combines the fragrant herbal notes of fresh rosemary with a hint of grapefruit zest, creating a perfect balance of savory and sweet. The shortbread is buttery and tender with a delightful crunch from flaky sea salt sprinkled on top. Perfect for teatime or as a sophisticated snack, these delicate cookies can be made ahead and stored for up to a week or frozen for longer freshness.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cup (180g) unbleached all-purpose flour
  • 1/3 cup (43g) rice flour
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 tablespoon fresh rosemary, finely chopped

Wet Ingredients

  • 1 cup (2 sticks, 1/2 pound, or 227g) unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon (112g) granulated sugar, divided
  • 2 teaspoon finely grated grapefruit zest

Topping

  • Flaky sea salt, for topping

Instructions

  1. Prepare the Pan and Dry Ingredients: Line an 8 x 8-inch (20 x 20 cm) baking pan, preferably glass, with parchment paper leaving overhang on two sides for easy removal. In a bowl, whisk together the all-purpose flour, rice flour, chopped rosemary, and 1/2 teaspoon kosher salt. Set aside.
  2. Cream Butter, Sugar, and Zest: In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature unsalted butter, 1/2 cup sugar (100g), and grapefruit zest. Beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy, scraping down the sides as necessary.
  3. Incorporate Flour Mixture: Add the reserved flour mixture to the butter mixture. Begin beating on low speed until the mixture becomes crumbly, then increase speed to medium and continue beating for about 2 minutes until well combined. Scrape down the bowl as needed. The dough will be somewhat crumbly but should hold together when pressed.
  4. Press and Chill Dough: Transfer the dough into the prepared baking pan. Using an offset spatula, spread and press the dough evenly into the pan and smooth the surface. Cover and chill in the refrigerator until firm, about 1 hour.
  5. Preheat Oven and Prepare for Baking: Preheat your oven to 375°F (190°C). Once chilled, prick the shortbread all over with a fork to help steam escape during baking. Sprinkle the remaining 1 tablespoon sugar evenly on top, followed by a generous sprinkling of flaky sea salt.
  6. Bake the Shortbread: Bake the shortbread for 30 to 35 minutes or until it is golden brown around the edges and an even golden color on top.
  7. Cut the Cookies: Remove the pan from the oven and immediately score the shortbread into shaped cookies while still warm. First, cut four 2-inch wide strips lengthwise, then rotate the pan 90 degrees and cut eight 1-inch wide strips perpendicular to the first cuts, resulting in 32 rectangular cookies. Let the shortbread rest for 10 minutes, then run a thin spatula around the edges so the cookies don’t stick to the pan as they cool. Allow to cool completely in the pan.
  8. Remove and Separate: Using the parchment paper overhang, lift the cooled shortbread out of the pan. If needed, retrace the cut marks to separate the cookies fully.
  9. Storage Tip: These cookies can be baked, cut, and cooled up to one week in advance. Store the shortbread in an airtight container at room temperature, or freeze for up to three months to maintain freshness.

Notes

  • Using a combination of all-purpose and rice flour creates a tender and crumbly texture.
  • Be sure to use unsalted butter so you can control the salt level, balancing it with the kosher salt in the dough and flaky sea salt on top.
  • The grapefruit zest adds a subtle citrus brightness that complements the rosemary perfectly.
  • Allowing the dough to chill before baking helps maintain shape and texture during baking.
  • Cutting the shortbread while warm ensures clean, even cuts without crumbling.
  • Shortbread cookies keep well and can be made ahead of time for convenience.
  • Store at room temperature in airtight containers or freeze for long-term storage to preserve freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 5g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://lickplates.com/salted-rosemary-shortbread-recipe/