Those are two big words. Savoury shortbread is amazing. We’re talking A-MAZING. The fact that I made this on Sunday and that at time of writing (Monday afternoon) there is any left is miraculous. This is another stunner from the NY Times and is found here.
With a food processor, this recipe is beyond simple. Start by preheating your oven to 325F. In your food processor, combine 2 cups of flour, 2/3 cup sugar, 1 tbsp of fresh chopped rosemary and 1 tsp of kosher salt. Add 1 cup of butter cut into 1 inch pieces. You can add 1 tsp of dark honey, if you so chose. I did not. I want to perfect this recipe at its most basic before getting fancy. Pulse until the crumbs start to combine. Be careful not to over-process or under-process, as I think I did.
Press your crumby dough into an 8″ or 9″ square baking tin. UNGREASED. You can mark it all with a fork if your dough is the right consistency. Mine was not. Mine had buttery chunks which ultimately led to a more biscuity finish. That’s irrelevant right now. Bake it for 35-40 minutes. When it’s done, I suggest sprinkling some smoked Maldon sea salt over your cookies. I also suggest cutting your shortbread while it cools, so that it doesn’t stick in your tin and crumble when you try to cut it.
It was a big success. I’m talking MASSIVE. A super simple recipe that is beyond easy to make.
Hassle level – 1 out of 10. You have to wash your food processor after.