There are a handful of things that get me through a long workday: coffee, good coworkers who become lasting friends, the sweet release of walking out into the city lights at dusk and of course, snacks. Sweet or savory, a snack can unequivocally recharge my focus. The other day I took a coffee break at a new cafe downstairs and they were peddling light, savory cakes with just a hint of sweetness–the perfect accompaniment to a dark, rich coffee. The fellowship of honey, butter and rosemary cast its sweet magic on the tongue and lingered like a spell. I knew as soon as I walked out that I had to try my hand at a batch. I have only baked a few times in my life, but this week I knew it was time to strengthen my repertoire. Because this quick shortbread was such a success, I might actually tackle a few more baked goods that I’ve had my eye on.
Adapted from Rosemary Shortbread recipe from Epicurious
Ingredients:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon chopped fresh rosemary
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 tablespoons mild honey
- 1/2 cup confectioners sugar
- 1 tablespoon granulated sugar
- Garnish: small rosemary sprigs
- Special equipment: parchment paper
Directions:
Preheat oven to 300°F.
Whisk together flour, salt, baking powder, and rosemary in a bowl.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed (or if you’re like me, with your electric muscles), then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
Repeat for second disk.
Bake both disks in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Delicious! I do not have a sweet tooth so this is right up my alley. Thanks for posting..
Thanks! Me neither. I really don’t do desserts, so when I found these, I was excited!
Lovely! I have never made shortbread in my life, but your recipe with honey and rosemary sounds incredible! I’ve been avoiding baking anything sweet recently because of the heat, but as it is gradually getting cooler, I might end up giving this a try!
Thanks, Darya. I felt the same way, but it feels like fall here and these aren’t too sweet. The consistency is somewhere between a sugar cookie and a biscuit.
Aside from Crema Catalana, I don’t have much of a sweet tooth, however, rosemary shortbread has me intrigued 😉
I’m the same way Mad Dog. I guess that’s why we all keep savory meal blogs. It’s definitely a good accompaniment to a bitter coffee and a little pick-me-up for when fruit isn’t going to cut it. I love crema catalana too, despite the top being sweet as burnt sugar 🙂
It must be the bitterness of burnt sugar, I’m nowhere near as interested in flan, which is very similar 😉
Our local village show has a shortbread category. I wasn’t going to enter anything for this but I’m very tempted to try this. Rosemary may be a bit radical for our local Women’s Institute but I may get bonus points as its so unusual!
Oh wow! Definitely try this! I bet you all of those women secretly like rosemary. That’s what makes it! This one could be a winner!
Ah shortbread! The ultimate go-with-anything munchie – even beer. Rosemary or thyme or even (with a light hand) lavender are the best. Nice job, especially for a novice baker. Ken
Thanks, Ken. Those are great ideas. I’m gonna keep at it because these were excellent.
I have never made anything of this sort before. Your recipe looks very easy so I think I’ll make them. (I’m not much of a baker, so I need to have “easy” recipes) You didn’t even have to refrigerate the dough before rolling it out? I know I would love the rosemary flavor in shortbread.
Thanks for commenting. No refrigeration required. I think many of us savory food lovers have an aversion to baking. I’ve noticed there’s a weird rift.. two camps. This is so easy I was able to do it. If you see it calls for rolling into a 9 inch round. I was wondering where the noun was on that sentence. A round what? roll using what? (I used a cup because I don’t own a rolling pin or a round (pan?). If I can do it you can probably do it better 🙂
Oh my gosh! You and my mom! She did not own a rolling pin either and always used a glass to roll out pie crust and biscuits! hahaha. Thank you for the encouragement. I’ll make them this weekend for my hungry teenage son! Or sweet toothed, bottomless pit son! 🙂
Ha! Enjoy! Good to know I’m in good company.
yummm!!! divinas
Gracias!
Your not to sweet but savory shortbread would be wonderful with a cup of tea for a nice afternoon treat.
Exactly. Thank you.
Oh my word, what an amazingly fantastic idea – I have to make this!
Gracias! They’re so good.
Absolutely delicious looking! A great afternoon snack, I’m sure! 😀
Thanks! Congrats on your blog successes!
Thank you so much! I do appreciate you dropping by my blog and posting your comments, which are also such an encouragement!
I love the way your blog is presented and it has been such an inspiration – and I must say, you do take great photos! 😀
Thank you!