Rosemary Shortbread
Ingredients
-
2
cups
all-purpose flour
-
⅔
cup
granulated sugar
-
1
scant tablespoon
finely chopped fresh rosemary
-
1
teaspoon
kosher salt
-
1
cup
unsalted cold butter, cut into 1-inch chunks
-
1½
teaspoons
honey
Instructions
- Preheat the oven to 325ºF.
- In a food processor, pulse together flour, sugar, rosemary, and salt.
- Add butter and honey, and pulse until fine crumbs form.
- Pulse a few more times until some crumbs start to come together, but do not overprocess.
- Press the dough into an ungreased or parchment-lined 8- or 9-inch square baking pan.
- Prick the dough all over with a fork.
- Bake until golden brown, about 35 to 40 minutes for a 9-inch pan, or 45 to 50 minutes for an 8-inch pan.
- Transfer to a wire rack to cool and cut into squares, bars, or wedges while still warm.
Nutrition Facts (estimated)
Servings
16 pieces
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
2g
Sodium
200mg
Cholesterol
60mg
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