Fresh herbs are renowned for their effect on various dishes and rosemary is one that can be a bit divisive. However, in baked goods it adds a freshness that might be lost if less-potent herbs were exposed to the same heat. For this recipe rosemary adds a nice high note to rich and buttery shortbread in a salty twist on the sweet classic.
You might know shortbread only as the sweet variety, but savory shortbreads have long been valued in Europe. To make this version the amount of the sugar that you’d usually use for a shortbread is dramatically reduced. However there is still just a little sugar to balance out the flavors, which is not unusual for many cracker recipes.
To begin making this recipe cream together the butter and sugar and then add the dry ingredients. Then split the dough in half and roll each half into a log about 8″ or 9″ long. Wrap each one in plastic wrap and refrigerate at least 4 hours or up to overnight.
Then just before baking, while the oven is heating up, slice the dough into 1/4″ rounds. If you have to step away from the kitchen return the rounds to the fridge so they don’t warm up too much.
The reason to chill the dough is that it contains so much butter that if you placed it into the oven at room temperature it would melt too quickly. When a high-butter dough melts during baking you can end up with flat cookies, burned edges, and raw centers.
To avoid disaster and to ensure uniform sizes and colors of cookies, chilled dough is best. Once chilled these only require 13 minutes to bake and you don’t need to grease the pan since the hefty amount of butter prevents the cookies (or crackers since they’re savory) from sticking to the baking sheet.
Once these have cooled off serve them with cream cheese, some chutney, a nice Havarti, or as part of a charcuterie board. These homemade rosemary shortbreads are an impressive starter to serve guests. And, they take only a fraction of the effort that making true crackers takes. Try this easy recipe and discover just how mouthwatering savory shortbreads can be.
Makes 50-60 small cookies
4h 15m prep time
13m cook time
- 1 cup butter, softened
- 1/4 cup confectioners' sugar
- 2 1/4 cups all-purpose flour
- 2 Tbsp minced fresh rosemary
- 1/2 tsp salt
- Cream together butter and sugar in a large bowl. In a smaller bowl mix together flour, rosemary, and salt. Slowly add dry ingredients to the butter-sugar mixture.
- Split dough in half and roll each part into a 8-9” long roll. Wrap with plastic wrap and refrigerate until fully chilled, at least 4 hours and up to overnight.
- When ready to bake preheat oven to 350˚F. Unwrap dough and cut into 1/ 4” slices. Arrange shortbreads on ungreased baking sheets.
- Bake for 11-13 minutes per batch. Bottoms of shortbreads should be golden. Do no over-bake.
- Allow to cool for 1-2 minutes before removing to wire racks to cool completely. Serve with cheese, chutney, or as part of a charcuterie board. Store leftovers in an airtight container.
Recipe adapted from Taste of Home.