Rosemary Shortbread Recipe
This easy rosemary shortbread recipe combines buttery shortbread with fresh rosemary for a delicious sweet-and-savory treat. Perfect for charcuterie boards, tea parties, holiday gatherings, and elegant desserts.
Servings: 8
Calories: 190kcal
Equipment
- 9 inch spring pan or pie pan
Ingredients
- ⅓ cup white sugar
- 1 cup all purpose flour
- 2 teaspoon fresh rosemary chopped
- ¼ teaspoons Himalayan salt
- 1 stick unsalted butter
Instructions
- Preheat the oven to 325 degrees.
- Place all ingredients in a food processor, pulse until the mixture is crumbly.
- Once crumbly, place the mixture in the bottom of the 9-inch spring pan/ pie.
- Place it in the middle of the oven and bake for 30 minutes or until the edges are golden brown.
- Once golden, allow to cool for 5 minutes, then enjoy.
- Top with your favorite cheeses, jams, or fresh fruit.
Video
Notes
- Use fresh rosemary for the best flavor.
- Finely chop the rosemary so it distributes evenly.
- Let the shortbread cool slightly before slicing.
- Store in an airtight container to maintain crispness.
- This tea time cookies recipe is even better the next day.
Nutrition
Calories: 190kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 354IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg