Lemon Rosemary Shortbread

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So good and even better when shared!

So good and even better when shared!

Hello Friends,

It feels like eons ago when I would actually bake samples for our Farmer’s Market tables. It was a great way to show how our sea salt tasted sprinkled on top of something savory or in this case sweet. Lemon Rosemary Shortbread is such a nice sweet treat with a pop of our pure sea salt that will make you want to make more to share with your friends and family! We just made a batch this week and they will ALL be going to our postal carrier, Ron. We will be in the salad zone for the next few months! ;) #covid15

This recipe is for our sweet customer, Bonita Benson. Thank you for following along on our small business journey and for getting me to share more recipes!

Happy New Year everyone! May this year be full of extra heaps of good health, joy and happiness!

Cheers,

Tami

Sea Salt-Topped Lemon Rosemary Shortbread

Ingredients:

  • 2 cups all-purpose flour

  • 2/3 cup granulated sugar

  • 1 Tablespoon finely chopped fresh rosemary

  • 1 teaspoon fleur de sel

  • 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks

  • 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

  • Zest of 1 lemon

  • 1 teaspoon of vanilla

  • Newport Sea Salt sprinkled on top

Preparation:

  1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary, and salt. Add butter, add honey if desired, as well as the teaspoon of vanilla and lemon zest and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t over-process. Dough should not be smooth (almost like soft crumbled sand).

  2. Press dough into an un-greased 8-9 inch square baking pan for thicker style Lemon Rosemary bars or I have spread it in a 9” x 13” x 2” glass baking dish and although thinner, just as yummy and more to share!

  3. Prick dough all over with a fork, and sprinkle with your pure sea salt. Bake until golden brown, 35-40 minutes for for 9x13 pan and 45 to 40 for 8-9 inch pan.

  4. Cut into squares, bars, or wedges…or like our son, Connor does, scoop it warm into a bowl and scoop vanilla ice cream on top. Yum!!