Description
This Salted Rosemary Shortbread recipe combines the delicate crunch of buttery shortbread with the aromatic freshness of rosemary and a hint of grapefruit zest. Topped with flaky sea salt, these cookies offer a perfect balance of sweet and savory flavors, ideal for a sophisticated snack or elegant tea-time treat.
Ingredients
Units
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
- Prepare Pan and Dry Ingredients: Line an 8 x 8-inch (20 x 20 cm) baking pan, preferably glass, with parchment paper, leaving an overhang on two sides for easy lift out. In a bowl, whisk together the all-purpose flour, rice flour, kosher salt, and finely chopped rosemary; set aside.
- Cream Butter, Sugar, and Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, 1/2 cup (100g) sugar, and grapefruit zest. Beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the bowl as needed to ensure even mixing.
- Mix Dough: Add the reserved flour mixture to the creamed butter mix. Start beating on low speed until the mixture becomes crumbly. Then increase speed to medium and beat for about 2 more minutes until the dough is well combined. Scrape the bowl as necessary to incorporate all ingredients. Transfer the dough to the prepared baking pan and use an offset spatula to spread and press it evenly, smoothing the top. Chill the dough in the refrigerator for 1 hour until firm.
- Preheat and Prepare for Baking: Preheat the oven to 375°F (190°C). Once chilled, prick the surface of the shortbread all over with a fork to allow steam to escape. Evenly sprinkle the remaining 1 tablespoon of sugar over the surface, then sprinkle flaky sea salt on top to taste.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Look for the shortbread to become golden brown around the edges and evenly golden on the surface.
- Cut While Warm: Remove the pan from the oven and immediately cut the shortbread in the pan into four 2-inch wide strips lengthwise. Rotate the pan 90 degrees and make eight 1-inch-wide cuts perpendicular to the first cuts to create 32 rectangular cookies. Let the shortbread sit for 10 minutes. Run a thin spatula around the edges to prevent the cookies from sticking to the pan as they cool. Allow the shortbread to cool completely in the pan.
- Remove and Separate Cookies: Using the parchment paper overhang, lift the shortbread slab out of the pan. If necessary, retrace the cut marks to separate individual cookies.
- Storage Tips: These cookies can be baked, cut, and cooled up to one week in advance. Store them on parchment in an airtight container at room temperature or freeze for up to three months.
Notes
- Use unbleached all-purpose flour for best texture and flavor.
- Rice flour helps maintain a tender crumb in the shortbread.
- Room temperature unsalted butter is key for creaming properly with sugar and zest.
- Chilling the dough ensures the shortbread holds shape and bakes evenly.
- Pricking the dough before baking prevents puffing and promotes even baking.
- Cutting the shortbread while warm helps prevent crumbling and keeps clean edges.
- Flaky sea salt topping elevates the flavor by balancing sweetness with a mild savory crunch.
- Grapefruit zest adds a subtle bright citrus note that complements the rosemary perfectly.
- Store baked cookies properly to maintain freshness and texture.
Nutrition
- Serving Size: 1 cookie (approximate, based on 32 cookies per batch)
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
