Because you see, I have the most delicious recipe in the whole entire world, and I’ve been keeping it all to myself. Because it’s so good, I didn’t want anyone else to have any of the glory. But of course that’s wrong, because good things are only better when multiplied, so today I am casting off my stingy ways and sharing my favorite recipe with the world.
Ladies and gentlemen, I give you: SAVORY ROSEMARY SHORTBREAD.
I discovered this recipe about four years ago via Gourmet magazine, and it immediately became one of my top go-to baked goods. It literally takes only a few minutes to make, and people go crazy for this stuff. Without fail, every time I serve it, it gets more compliments than anything else on the table. It’s gotten to the point that I make this for every single social function I host, literally. Like, I think if I ever didn’t make it for a party, my friends would walk right out the door and leave.
Savory shortbread seems to be an up and coming trend now–I’m hearing reports that no fewer than three coffee shops in Williamsburg Brooklyn are now serving some sort of savory shortbread concoction. So get out ahead of the trend and start making this stuff now. Because nothing’s better than being a baking trendsetter, right? (Right?!)
This particular recipe? It’s crumbly, it’s soft, it’s buttery, and it’s seductively flecked with tiny specks of green that give just the right hint of rosemary flair. It’s not too sweet at all, and in fact the only change I make to the original recipe is the addition of a teaspoon of salt, which I think is just the thing this shortbread needs to make it as addictive as it is.
I serve this a savory hors d’oeuvre with cocktails, or as a munchie before a dinner party. I always, always serve it with sliced manchego cheese on the side, but I’m sure it would be great as part of a larger cheese plate, too. It’s also delicious with tea. In fact, as long as I’m admitting how stingy I am, I’ll also confess that whenever I make this I set aside a few pieces (and by “set aside” I mean “hide”) to have with my tea the next day. Because there is never, ever any of this left at the end of a party, so leftovers are not an option.
Savory Rosemary Shortbread
Adapted from Gourmet magazine
2 cups flour
1 1/2 tablespoons very finely chopped fresh rosemary
1 teaspoon salt
1 cups (2 sticks) butter, softened
1/2 cup packed brown sugar
Whisk the dry ingredients together in a bowl and set aside. In another bowl, whip the butter and sugar together till light and fluffy. Add the flour mixture gradually and beat until just combined. Butter and flour an 8×8″ baking pan, then press the dough into the pan with your hands, patting it down evenly. Bake in a 300-degree oven for 40-45 minutes, or until the surface is golden brown. Allow to cool, then cut into small rectangles with a sharp knife.
This recipe can successfully be doubled and can also be baked in slightly different-sized pans with fine results. The finished shortbread freezes well and also holds up at room temperature for at least a week. Basically this recipe can do no wrong. Make it.