Rosemary shortbread: Difference between revisions
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# Preheat an over to 325°F and grease a pan well (I just used butter). I used a roughly 9in square Pyrex baking pan. The size can vary but the thickness will affect the time it takes to cook. | # Preheat an over to 325°F and grease a pan well (I just used butter). I used a roughly 9in square Pyrex baking pan. The size can vary but the thickness will affect the time it takes to cook. | ||
# Mix everything except the butter in your food processor with normal blades and run until the rosemary is all finely chopped up. | # Mix everything except the butter (and hone, if you're doing it) in your food processor with normal blades and run until the rosemary is all finely chopped up. | ||
# Chop the cold butter into 1 inch cubes or smaller, plus honey if you're doing that, and add it into the food processor. Run until everything is in fine crumbs/clumps. Pulse it until the crumbs start to come together but ''don't'' overprocess it until it's smooth and consistent. It should be crumby an crumbly. | # Chop the cold butter into 1 inch cubes or smaller, plus honey if you're doing that, and add it into the food processor. Run until everything is in fine crumbs/clumps. Pulse it until the crumbs start to come together but ''don't'' overprocess it until it's smooth and consistent. It should be crumby an crumbly. | ||
# Pack it well into the greased pan with your hands. | # Pack it well into the greased pan with your hands. | ||
Revision as of 01:49, 18 December 2016
This is a surprisingly tasty salty shortbread. It's a a great cookie option for those — like Mako — that prefer savory to sweet. Fantastic with ice cream and olive oil. Try it!
Ingredients
- 2 cups all purpose
- 2/3 cups of sugar
- 2 sticks (1 cup) of butter. Butter should be cold. I used salted butter but recipes that I've seen call for unsalted.
- 1.5 tablespoon (or more) dried rosemary. Maybe use less if you use use fresh rosemary?
- 1 teaspoon of salt. A pinch or two more more, perhaps, if you use unsalted butter.
- 1-2 teaspoons of honey. If you have rosemary simple syrup or rosemary honey that'd probably be pretty great too!
Instructions
- Preheat an over to 325°F and grease a pan well (I just used butter). I used a roughly 9in square Pyrex baking pan. The size can vary but the thickness will affect the time it takes to cook.
- Mix everything except the butter (and hone, if you're doing it) in your food processor with normal blades and run until the rosemary is all finely chopped up.
- Chop the cold butter into 1 inch cubes or smaller, plus honey if you're doing that, and add it into the food processor. Run until everything is in fine crumbs/clumps. Pulse it until the crumbs start to come together but don't overprocess it until it's smooth and consistent. It should be crumby an crumbly.
- Pack it well into the greased pan with your hands.
- Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it will be more.
- Once golden brown, take it out of the oven and flip it onto a cooling crack.
- After 15 minutes or so — once the shortbread is warm but still soft — cut it into pieces. Once it dries completely, it's going to be too crumbly to cut effectively.
