Description
Salted Rosemary Shortbread is a delightful, buttery cookie infused with fresh rosemary and a hint of grapefruit zest, topped with flaky sea salt for a perfect balance of savory and sweet flavors. These crisp and tender cookies make an elegant treat for any occasion.
Ingredients
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 the Pan: 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 removal later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, rice flour, finely chopped rosemary, and kosher salt. Set this mixture aside.
- Cream Butter and Sugar: Using the paddle attachment of a stand mixer, beat the unsalted butter, 1/2 cup granulated sugar, and grapefruit zest on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed for even mixing.
- Combine Dough: Add the reserved dry flour mixture to the creamed butter mixture. Beat on low speed until the dough becomes crumbly, then increase to medium speed and beat until well combined, approximately 2 minutes. Scrape down the sides of the bowl as needed.
- Press Dough into Pan: Transfer the dough into the prepared pan and use an offset spatula to spread and press the dough evenly, smoothing the surface. Chill the dough in the refrigerator until firm, about 1 hour.
- Preheat Oven and Prepare Shortbread: Preheat your oven to 375°F (190°C). Prick the chilled dough all over with a fork. Evenly sprinkle the remaining 1 tablespoon sugar over the dough, then add a light sprinkling of flaky sea salt on top.
- Bake: Bake the shortbread until the edges turn golden brown and the surface is evenly golden, about 30 to 35 minutes.
- Cut While Warm: Remove the shortbread from the oven and immediately cut into four 2-inch wide strips along the length. Rotate the pan 90 degrees and cut eight 1-inch wide strips perpendicular to the first cuts, creating 32 rectangular cookies. Let the pan sit for 10 minutes.
- Loosen Cookies: Run a thin spatula around the edges and between cookies to prevent sticking as it cools completely in the pan.
- Remove and Separate: Using the parchment overhang, lift the shortbread from the pan. If needed, retrace cuts to separate individual cookies.
- Storage Note: These cookies can be baked, cut, and cooled up to one week in advance. Store them in an airtight container at room temperature, or freeze for up to 3 months for longer preservation.
Notes
- Use parchment paper in the pan with overhang for easy removal of the shortbread.
- Pressing the dough evenly and chilling before baking helps achieve the ideal texture.
- Sprinkling flaky sea salt on top elevates the flavor balance of sweet and savory.
- Cutting the shortbread immediately after baking keeps the edges clean and neat.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie (approx. 24g)
- Calories: 110
- Sugar: 5g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
