My niece has been visiting on her Spring Break from Cal Poly - and it is her last Spring Break as she is graduating in June! We've had a great time catching up with her, and she had the fabulous idea to make a savory shortbread for dinner the other night.
We've got rosemary and thyme growing in our garden, so we used those. A little salt and pepper as well as some sugar and a bit of Parmesan... and voila! Shortbread for dinner!
Rosemary and Thyme Shortbread
- 1 stick (4 ounces) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon chopped fresh rosemary
- 1/4 cup sugar
- 1 1/4 cups all-purpose flour
- 2 tablespoons water
- 3 ounces grated Parmesan (optional)
Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy.
Add the salt, pepper and herbs, stirring until evenly combined.
Add the sugar and flour and blend until thoroughly mixed. Add 2 tablespoons of water to help bring the dough together.
Preheat the oven to 350 degrees F.
Press the dough into a 9 inch pie pan or 9 inch square pan.
Sprinkle Parmesan over the top if using (we used it for only half of the shortbread to see which we liked better).
Bake for approximately 22-25 minutes.
Cut while still warm, but cool prior to serving. If you can resist.
These are fantastic. Salty and sweet, herbaceous and buttery, with a hint of pepper. And the smell that fills your house as they are baking is out of this world! Thanks for bringing this wonderful idea Chelle!
I'm planning lemon and basil next (yum!). What herb would you try in a shortbread?