If you know me, I am all for shortbreads. Whatever kind and flavour added. That buttery feeling in my mouth is heaven-sent. While scrolling Pinterest I found this recipe to make rosemary savoury shortbreads and decided to give it a try. And they did not let down at all.
They were an actual hit! I did forget them in the oven for a bit longer, so they came out more golden brown than what the original recipe instructed, but nothing ever goes too straight with me when I bake.
I think I am a calamity for bakers., being very open to tweak recipes in the spur of the moment and hope for the best. Not exactly what baking requires, and I usually get on Simo’s and Fred’s nerves, but hey.
Nevertheless, these rosemary shortbreads came out so good. The smell of parmesan and rosemary is so good that even Fred – who doesn’t eat cheese – had one and approved! It says something, at least to me.
- - 1 + 1/4 cups of flour
- - 1 cup shredded parmesan
- - 2 tbsp of minced rosemary
- - 1/2 tsp of salt
- - 1/4 tsp ground black pepper
- - 1/2 cup unsalted butter (room temperature)
- - extra herb leaves for topping
- Mix flour, parmesan, rosemary, salt and pepper in the bowl of a food processor. Add the butter in small cubes until you reach a crumbly mixture. (I did this by hand and it took less than a couple of minutes to achieve).
- Keep on the food processor for another thirty seconds until the mixture comes together. If it doesn't, add a 1/2 tsp of water and process for another thirty seconds.
- Create a flat disk with the dough and wrap in cling film. Make sure the dough is smooth and there's no flour crust on it, in case just knead with your hands. Leave it to rest for an hour in the refrigerator. (I left it overnight, so just make sure to take it out twenty minutes before you set to work on it).
- Preheat the oven to 350 F.
- Roll the dough a 1/8 inch between two sheets of waxed paper. Place the herbs on top, leave space in between them to cut the dough. Put the waxed paper over and roll lightly with your rolling pin.
- Using a 2-inch cookie cutter, cut out your shortbread. Place them on a tray with baking paper. Roll the dough again and repeat until finished.
- Bake the shortbreads for 12-15 minutes, until golden on the edges. Leave on the tray and then cool them down on a rack. They will get firmer as they cool.
- They will hold well for a couple of days or you can make the dough ahead and freeze it.
- You can also make it quicker and roll the dough in a log, slice and bake.
Recipe from The View from Great Island
For someone who is a huge fun of sweet shortbreads, they were a surpise for sure!
Perfect appetizer before your Christmas dinner and easily paired with a glass of white wine and perfect bite-size to nibble while watching tv or playing board games.
You can add whatever kind of herb you most prefer. I think that parsley held quite well the shape. When I will do them again, I would probably avoid basil and instead use thyme or salvia.
They’re easy to make ahead and if you don’t want to spend time on laminating herbs on them, you can easily roll the dough in a log and cut and bake.
I truly hope you can like them as much as we did and make sure to have enough to feed everyone! If you’re looking for more Christmas recipes head over here.