Rosemary Shortbread

Name: Rosemary Shortbread
Total time: 45 min
Yield: One 8- or 9-inch shortbread
Ingredients: 2 cups all-purpose flour; 2/3 cup granulated sugar; 1 tablespoon finely chopped fresh rosemary; 1 teaspoon plus 1 pinch kosher salt; 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks; 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

By Melissa Clark

Updated April 30, 2024

Rosemary Shortbread — Lisa Nicklin for The New York Times

Total Time: 45 minutes, plus cooling
Rating: 5(2,402)
Comments: Read comments

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

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Ingredients

Yield:One 8- or 9-inch shortbread

2cups all-purpose flour
⅔cup granulated sugar
1tablespoon finely chopped fresh rosemary
1teaspoon plus 1 pinch kosher salt
1cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
Step 2
Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Ratings

5 out of 5

2,402 user ratings

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Comments

Gerry7 years ago

Wow! Just made two batches of these. One with the recipe as written and a second with finely diced preserved lemon about (1 tablespoon) instead of rosemary. Gilded the rosemary version with a sprinkle of smoked Maldon sea salt flakes. Used a 15" x 5" oblong tart pan with removable sides resulting in 36 perfect slices per batch. Plan on keeping those that survive kitchen marauders in a tin to serve after dinner with soft blue cheese. Thank you for a winner.

Stef7 years ago

These were absolutely perfect. I will be making these again and again. Make sure to cut while they're warm, but then take them out of the pan once they've cooled. Otherwise they'll crumble.

Outstanding, beautifully balanced - just one thing...7 years ago

Made almost exactly per the ingredient list (used 2 tsp maple syrup instead of 1-2 tsp honey), and followed suggestion in the headnote to add vanilla extract. They were perfect! Buttery, a little salty, with wonderful texture and a perfectly balanced and clear rosemary flavor.

One crucial tweak needed: Grease the pan and/or use parchment paper. These stuck when using an ungreased pan as directed.

suzanne1 month ago

Can someone please help me understand what I did wrong? This is one of the first times I’ve ever used a food processor and it resulted in part of the dough turning translucent with the butter seemingly overmixed and then other parts had big chunks of undistributed butter. Hmmmm wish I’d just cut the butter in like I always have… but also I see the value of it being easier in the food processor. I just wish I understood what went wrong.

Sam1 month ago

The dough looks too crumbly to be able to prick with a fork but it will be okay! Another excellent variation: orange zest and chopped chocolate.

Leslie Bethell2 months ago

Used 1 t molasses instead of honey and slightly more rosemary than called for. Yum. Thanks, Melissa. You always hit a home run.

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