As part of my series of holiday card recipes, I'm posting my rosemary sea salt shortbread. Every year I base my holiday recipe on something fun from the year, and if I recall that was the year I traveled to Scotland, the home of shortbread and half my ancestors. The herb and salt make it kind of a sweet and savory combination that makes for a nice surprise. Enjoy.
Janine’s Rosemary Sea Salt Shortbread
Makes 16 triangles
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 teaspoon coarse sea salt, plus extra for sprinkling
2 tablespoons minced fresh rosemary, plus extra for sprinkling
1 cup all-purpose flour
Preheat oven to 325 degrees. Stir together butter, sugar and salt, then stir in rosemary. Mix in half the flour, then add remaining flour and combine. The dough may become stiff, so be patient. Press into an 8-inch square pan, then sprinkle with a little extra rosemary and salt for a pretty top. Use fork to pierce dough at 1-inch intervals. Bake until lightly golden around the edges, about 30 minutes. Remove from oven and immediately cut into triangles. Cool for about five minutes, then promptly remove shortbread from pan using offset spatula or fork.
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.
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