rosemary lemon shortbread
Rosemary is my new partner in crime. I used to think it was basil, but basil can be temperamental (the store bought kind), discolors quickly, and let’s face it, is kinda basic! Also, my jar of basil is not really producing these days with this gloomy California winter. So rosemary is now my go to because it’s versatile, brightens up heavy winter food, and stays fresher than the average herb.
Rosemary really jazzes up buttery shortbread. The New York Times made this classic rosemary shortbread and I adapted the recipe to include lemon to complement both the earthy herb and the rich butter! This is definitely a showstopper and feels like a more mature, fancy shortbread but in fact, it’s super simple! Try out the recipe below!
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Rosemary Lemon Shortbread
2 cups flour
⅔ cup sugar
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
2 sticks of unsalted butter, chopped into ½ inch cubes
2 teaspoons fresh lemon juice
2 teaspoons of lemon zest or zest from one small lemon. Meyer is ideal (to sounds like Ina).
1 teaspoon honey
Finishing sugar or regular granulated sugar to top
9 inch cake pan or tart pan
Total: 45-50 min, Active:10 min, Inactive (in oven): 35-40 min
- Preheat the oven to 325F and prepare pan by lining it with parchment paper. Cut butter into ½ cubes and put them onto a plate or cutting board that will fit in the freezer. Stick the butter in the freezer to keep it cold.
- In the food processor, blend flour, sugar, rosemary, salt, and lemon zest until evenly mixed. Add in honey, lemon juice, and butter. Pulse until the mixture resembles sand. This mixture will not look like a ball of dough!
- Pour the mixture into the pan and press the shortbread toward the sides of the pan. Press until shortbread is an even layer. Top with sugar (optional).
- Bake for 35-40 minutes or until the top is a light golden brown. Remove from the oven and place on a rack to cool. While still slightly warm, cut slices & enjoy! When completely cool, store in an air tight container for up to 3 days.
Tips & Notes
-If you are using salted butter, only add ¼ teaspoon salt.
-According to NYTs, if you use an 8 inch inch pan then you need to increase the cooking time by five minutes.