I like to think of shortbread as a means to get as much butter as possible into my face. When I was a kid, I loved the buttery shortbread cookies we’d occasionally have. So I was pretty pleased to discover that shortbread is super easy to make yourself. This recipe is especially great because while shortbread is usually a dessert, add in a little rosemary and suddenly it also passes for a perfectly valid snack (at least that’s what I tell myself). I’ve also used it as the base for lemon bars, which automatically fancies them up about tenfold.
Guessipe
- 1 cup flour
- 1/4 cup sugar
- 1/2 tsp sea salt
- 1 stick butter
- 2 TBSP fresh rosemary, chopped
Mix together the flour, sugar, and salt.
Cut the butter into pieces and massage it into the flour mixture until combined.
Stir in the rosemary. Think of the rosemary as the flavoring for your shortbread – feel free to mix it up by swapping in other flavors. I’ve experimented with green tea powder and lavender, which were both good.
Press into a fluted tart pan or 8×8 inch baking pan. Sprinkle with a bit more sugar and sea salt to give it some sparkle. Prick with a fork and bake at 350 degrees F for 25 minutes.
Cut into triangles or squares while it’s still hot. Let cool and then enjoy!
