Savory Rosemary Shortbreads
Chef Anne-Sophie Pic's elegant shortbread recipe is simplified for home bakers. These tender shortbreads are delicious with soup or salad.
Chef Anne-Sophie Pic's elegant shortbread recipe is simplified for home bakers. These tender shortbreads are delicious with soup or salad.
- Carbohydrate 10 g(3%)
- Cholesterol 32 mg(11%)
- Fat 7 g(10%)
- Fiber 0 g(1%)
- Protein 2 g(3%)
- Saturated Fat 4 g(21%)
- Sodium 50 mg(2%)
- Calories 105
Step-by-step
- Put oven rack in middle position and preheat oven to 350°F.
- Pulse flour, sugar, salt, and rosemary in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal, then add yolks and process until dough starts to clump together.
- Turn out onto a work surface (mixture will appear dry and crumbly) and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather together dough with scraper and form into a ball.
- Without dividing dough into portions, repeat smearing process by mentally dividing ball of dough into fourths and working with one fourth of it at a time. Gather and smear one more time in same manner, then gather dough into a ball and flatten slightly into a disk.
- Chill, wrapped in plastic wrap, 1 hour.
- Gently roll out dough between 2 sheets of parchment paper into a 15-inch round (about 1/8 inch thick).
- Transfer dough (still in parchment) to a baking sheet and chill until slightly firm, about 15 minutes.
- Transfer dough to work surface, then peel off top sheet of parchment. Cut out as many rounds as possible (15 to 18) with cutter and transfer from parchment to an ungreased large baking sheet using a small metal spatula.
- Gather scraps and reroll between parchment, then cut out additional rounds and transfer to another baking sheet. (Reroll only twice; if dough becomes too soft, chill until firm.)
- Bake 1 sheet at a time until pale golden all over, about 25 minutes per batch, then transfer to a rack to cool.
Savory Rosemary Shortbreads: A Simple Elegance
As a busy professional, finding time for elaborate cooking can be a challenge. Yet, the desire for delicious, wholesome food remains. That's why I've fallen in love with recipes that offer maximum flavor with minimal fuss. These savory rosemary shortbreads are a perfect example. They're sophisticated enough to impress guests, yet simple enough to whip up on a weeknight.
The initial inspiration came from a magazine article featuring Chef Anne-Sophie Pic's complex creation—a paper-thin version of these shortbreads topped with an array of gourmet ingredients. While I admire her artistry, my daily life demands a more streamlined approach. This recipe maintains the essence of the shortbread's delicate flavor, achieving a wonderfully crisp texture without the need for hours in the kitchen.
The aroma of rosemary is the first thing that hits you—warm, inviting, and a little bit unexpected in a shortbread. It adds a savory depth that perfectly complements the buttery richness of the pastry. The subtle sweetness of the sugar balances the herbs beautifully, creating a harmony that's both comforting and exciting.
I've found these shortbreads to be incredibly versatile. They pair wonderfully with simple soups – think creamy tomato soup or a light vegetable broth. The slight saltiness of the shortbread also contrasts delightfully with the sweetness of fruits and berries. I've even enjoyed them alongside a simple green salad, offering a textural counterpoint to the fresh greens.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the technique is straightforward, even for novice bakers. The chilling steps are crucial—they prevent the dough from becoming too soft and ensure that the shortbreads bake evenly. This results in uniformly crisp, delicate cookies, each one a perfect bite.
One of the things I appreciate most about this recipe is its potential for customization. Feel free to experiment with different herbs. Thyme or even a hint of lavender could add a unique twist. Alternatively, incorporating finely grated parmesan cheese into the dough would add a delightful savory element. The possibilities are endless!
Making these shortbreads is not just about baking; it's about creating a small moment of peace in a busy schedule. The act of measuring, mixing, and rolling the dough is calming and therapeutic. It’s a ritual that allows me to disconnect from work and fully engage in the simple pleasure of creating something delicious. The end result? A batch of delicious, fragrant shortbreads that perfectly complement any meal or simply satisfy a late-afternoon craving. And that’s a reward worth savoring.
Whether you’re a seasoned baker or a kitchen novice, I encourage you to give these Savory Rosemary Shortbreads a try. They are a testament to the fact that extraordinary flavor can come from simple ingredients and a bit of love.
