gather dough into a ball and transfer to a lightly floured surface. halve dough and form each half into a 5-inch disk. remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar. slide shortbread on parchment to a rack and cool 5 minutes. i love this recipe and people are always surprised by the flavor.
these are well balanced with a bit of crunch from the sugar on top. i have made this recipe countless times, and i find it much better than the gourmet 1998 one. the dough in this one is easier to handle. am going to experiment and use the brandy butter left over from christmas pudding. these are so delicious, and the kitchen smells heavenly while they are baking. next time i’m going to try sprinkling with a tiny amount of coarser-grained salt for added crunch and savoriness. i found it necessary to cream the butter and sugar before adding the honey.
they’ve got that sweet-salty dynamic, but also a hint of rosemary, a savory touch that might lead you to eat ten of them, as you would a cracker. yesterday, feeling inspired, i fashioned a little package out of parchment paper and cooking twine. then i tucked two squares inside, made a cute little tag, and wrapped it all up. this shortbread is perfect with a cup of tea in the afternoon, but is delightful any time of the day really. what’s more, it stay fresh for days (though it’ll likely be gone before showing any signs of age). have you ever tried to tape it, however? to make this package, i improvised with a hole punch and some cooking twine. with some cute ribbon, these packages could be really darling. if you love this recipe, please consider giving it a star rating when you post a comment. your support means a great deal to me. seemed sandy and nothing like the picture. had no confidence that it would bake up correctly.
pretty much figured it was going to be a total loss. the shortbread baked up perfectly and tasted delicious!! thank you for sharing this. i make it vegan by subbing high-quality vegan butter and agave for the honey. i am going to try it with lemon zest instead of rosemary. i’m going to make some for my vegan friend. thanks so much for writing and sharing your notes. i also made your oatmeal-maple bread yesterday. ali, your recipes have become part of my family’s traditions and the stories we tell ourselves. a huge, huge thank you for that. thank you so much… means a lot. thanks for writing!
ingredients ; 2 cups all-purpose flour ; ⅔ cup granulated sugar ; 1 tablespoon finely chopped fresh rosemary ; 1 teaspoon plus 1 pinch kosher salt ; 1 cup (2 sticks) café tips for making this ridiculously easy rosemary shortbread ; 1 cup very soft butter ; ⅔ cup granulated sugar ; 2 teaspoons honey ; ½ teaspoon ingredients 1 cup butter, softened 1/2 cup confectioners’ sugar 2 cups all-purpose flour 2 tablespoons minced fresh rosemary 1/2 teaspoon sea salt., .
a very victorian recipe! the flavor improves with age, keeping for about a week. mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough ingredients 2 cups (256 g) all-purpose flour 2/3 cup (134 g) granulated sugar 1 scant tablespoon of finely chopped fresh rosemary (see photo, .
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