Rosemary Shortbread From Your Herb Garden
Whether you’re growing herbs in a backyard garden or an indoor windowsill, fresh herbs can effortlessly add vibrant flavor to your baked goods. They are often used to complement savory dishes, but herbs bright flavor also pairs beautifully with this classic recipe. Fresh rosemary can be overpowering, but a small amount can transform baked goods into something special. Rosemary will add a distinctive twist to this Rosemary Shortbread. This recipe showcases how a touch of rosemary lends an intriguing aroma to a simple dessert. You’ll enjoy the lingering flavor as shortbread actually improves with age, and will keep for several weeks when stored in an airtight container. Interestingly, herbs aren’t the only thing that enhance this recipe. A touch of the hand while gently forming the dough by hand creates a tender texture in shortbread. Using an electric mixer tends to overwork the dough resulting in crisp shortbread rather than a melt-in-your-mouth texture. Your hands truly are your best kitchen tool. As we head into a new season, enjoy practicing the art of using herbs and using your hands in some splendid spring time recipes such as this shortbread, and in my Lemon-thyme Bundt cake. You can also enjoy both of these recipes are in the latest issue of Inside New Orleans Magazine April May 2017 issue.
Rosemary Shortbread
Servings: 10-12 pieces
1 cup all-purpose flour
3 Tablespoons corn starch
1 1/2 teaspoon fresh rosemary, finely chopped
¼ teaspoon kosher salt
½ cup butter, room temperature
½ cup powdered sugar
1 Tablespoon water
1-2 teaspoons granulated sugar
1. Preheat oven to 325°F. Line a baking sheet with parchment.
2. In a medium bowl, whisk flour, cornstarch, rosemary and salt together; set aside.
3. In a large bowl using the back of a spoon, mash the butter and powdered sugar until combined and creamy.
4. Add the dry ingredients to the butter, and using your hands blend just until the flour is incorporated and a pebbly mixture forms.
5. Drizzle water over pebbly mixture and continue to blend until dough forms.
6. Press into a disc shape 6 inches in diameter and place on prepared baking sheet. Score into wedges or long strips. Dust with granulated sugar and bake until edges are golden and center is pale but firm to the touch, 27-30 minutes.
