Rosemary Black Pepper Shortbread Recipe

Rosemary Black Pepper Shortbread Recipe
Shortbread has been a specialty of the UK for generations. It is very simple, and is generally made of sugar, flour, and butter. The method of preparation varies from country to country, and some recipes call for powdered sugar as opposed to granulated sugar or superfine sugar. There are varieties containing chocolate chips, and even some with baking cocoa. It’s amazing how something so simple could be so good, but it is, and it’s easy to make. While reviewing a new, excellent cookbook, Dishing Up® New Jersey: 150 Recipes from the Garden State, I ran across a recipe from the Inn at Fernbrook Farms called Rosemary-Black Pepper Shortbreads. The recipe sounded intriguing, so I made it.
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The directions weren’t very clear as to size of pan, and suggested a chill in the refrigerator before rolling out onto the pan. I found this was unnecessary, and opted for a quarter sheet pan (the original recipe called for a rimmed baking sheet, but didn’t specify size). After my first test, I made a few changes. Here is my adaptation of the recipe. My son, Andrew, who is a Cordon-Bleu-trained chef, commented “mind-blown” which is a high compliment.

48 1” squares

1 cup butter, (no subs)
2/3 cup sugar
2 tablespoons fresh rosemary, chopped
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
2 cups flour

coarse sea salt, (optional)


Preheat oven to 325°. Line a 1/4 sheet pan (9" x 12" with 1" sides) with parchment.
Cream the butter and sugar until light; stir in the remaining ingredients and mix until crumbly and well-combined. Transfer the mixture to the prepared baking sheet and press with your fingers. Use a small rolling pin to press the mixture down, so it is smooth and even. Sprinkle with a little coarse sea salt, if using. Bake 15 minutes; remove from the oven and, using a sharp knife, score the shortbread into 1" squares. Return to the oven and bake an additional 15-20 minutes or until beginning to brown. Remove from the oven, re-score the squares and allow the shortbread to cool thoroughly. Store in an airtight container.

Amount Per Serving
Calories 46 Calories from Fat 35
Percent Total Calories From: Fat 75% Protein 0% Carb. 24%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 64 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 3 g
Protein 0 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 0%







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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.