Description
Delightfully buttery and crisp salted rosemary shortbread cookies infused with fresh rosemary and grapefruit zest, topped with flaky sea salt for a perfect balance of savory and sweet flavors.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cup (180g) unbleached all-purpose flour
- 1/3 cup (43g) rice flour
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoon fresh rosemary, finely chopped
Wet Ingredients
- 1 cup (2 sticks, 1/2 pound, or 227g) unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon (112g) granulated sugar, divided
- 2 teaspoon finely grated grapefruit zest
Topping
- Flaky sea salt, for topping
Instructions
- Prepare Pan and Mix Dry Ingredients: Line an 8 x 8-inch (20 x 20cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a bowl, whisk together the all-purpose flour, rice flour, finely chopped rosemary, and salt. Set aside.
- Cream Butter, Sugar, and Zest: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, 1/2 cup granulated sugar, and grapefruit zest on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides as needed to ensure even mixing.
- Incorporate Flour Mixture: Add the reserved flour mixture to the butter mixture. Beat on low speed until crumbly, then increase to medium speed and beat until fully combined, about 2 more minutes. Scrape the bowl as necessary to blend well.
- Form and Chill Dough: Transfer the dough into the prepared pan and use an offset spatula to spread and press it evenly into the pan, smoothing the top. Refrigerate until the dough is firm, about 1 hour.
- Preheat Oven and Prepare for Baking: Preheat your oven to 375°F (190°C). Using a fork, prick the dough evenly all over the surface. Sprinkle the remaining 1 tablespoon of sugar evenly on top, followed by a generous sprinkle of flaky sea salt.
- Bake the Shortbread: Bake the shortbread in the preheated oven until the edges are golden brown and the surface is evenly golden, approximately 30 to 35 minutes.
- Cut and Cool: Immediately upon removing from the oven, cut the shortbread into four 2-inch wide strips lengthwise. Rotate the pan 90 degrees and make eight 1-inch wide cuts perpendicular to the first cuts to create 32 rectangular cookies. Let them sit for 10 minutes, then carefully run a thin spatula around the edges of the pan to loosen the cookies. Allow the cookies to cool completely in the pan.
- Remove and Separate: Use the parchment paper overhang to lift the cookies from the pan. If needed, retrace cut marks to fully separate the cookies before serving or storing.
- Storage Tip: These cookies can be baked, cut, and cooled up to 1 week in advance. Store them on parchment in an airtight container at room temperature or freeze for up to 3 months.
Notes
- Use room temperature unsalted butter for best creaming results.
- Fresh rosemary adds a fragrant herbal note; finely chopping helps distribute flavor evenly.
- Grapefruit zest provides a bright citrus contrast to the savory rosemary and salted topping.
- Rice flour contributes to a tender, crumbly texture in the shortbread.
- Chilling the dough before baking ensures a firm texture and prevents spreading.
- Cutting the shortbread immediately after baking while warm allows clean, sharp edges.
- Flaky sea salt topping enhances the flavor with a delicate crunch.
- Store baked cookies in an airtight container at room temperature or freeze for extended freshness.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 20mg
