Rosemary Black Pepper Shortbread Recipe
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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