Rosemary-infused shortbread crackers with a touch of sweetness and a ton of flavor.
Sugar and spice and everything nice. Except the spice is actually an herb and the herb is rosemary. What am I talking about? Sorry, let me back up. Today I’m sharing my favorite shortbread cookie of all time: Rosemary Shortbread Crackers. They’re perfectly shortbready, slightly sweet, and uber flavorful.
I love baking with herbs. They lend so well to sweetness. And it makes you feel sophisticated to say “I’m eating a rosemary cracker.” Herbs are the new sea salt.
Speaking of new, I kind of wanted to name this recipe Rosemary Shortbread Crookers. Crookers. That’s totally a word. At least it is now. It’s a cookie cracker. Ultimately whatever the verbiage, these little guys are out of this world good.
In other news, I’ve been at my family’s home in Boston for nearly three weeks now, and I’m getting ready to head back to Michigan. I never thought the day would come when I’d be excited to go back to Michigan. But, hey! I’ll take it.
I think mostly I am ready to experiment with some new recipes, buy some new props, and do some brand spankin new posts. The posts you’ve seen for the last three weeks have all been posts I stockpiled before heading out east. Though I have been baking while here, it’s just not the same!
I guess that’s good news for all of you, as it means I’ll have some killer recipes coming your way soon. What would you like to see? Leave your comments below! Who knows, maybe you’ll be a huge contribution to the next Broma Bakery recipe!
PrintRosemary Shortbread Crookers
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon chopped fresh rosemary
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 tablespoons mild honey
- 1/4 cup confectioners sugar
- 1 tablespoon granulated sugar
- rosemary sprigs, for garnishing
Instructions
- Preheat oven to 300°F.
- Whisk together flour, salt, baking powder, and rosemary in a bowl.
- Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times.
- On a work surface, roll out dough into a 12 inch by 15 inch rectangle. Using a sharp knife or a pizza cutter, cut dough into 1.25 inch by 2 inch crackers. Take all of the dough scraps that didn’t make it into pretty crackers, knead it together, and roll it out a second time. Cut remaining dough into 1.25 inch by 2 inch crackers.
- Arrange crackers onto two parchment-lined baking pans, leaving 1/4 inch between each cracker. Place rosemary sprigs decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1 tablespoon granulated sugar.
- Bake until golden brown, 20 to 25 minutes. Slide crackers on parchment to a rack and cool 5 minutes.
Recipe and directions adapted from All Recipes
43 comments
Tasbih @ Cleobuttera
I love using rosemary is savory recipes but I never though about using them in dessert. You know what?! You tempted me and now I’m dying to try it!
Sarah | Broma Bakery
Please do!
Joanne
CROOKERS! I love it. Can we make that a thing in 2015?! The herbal infusion is the best. Rosemary is my favorite!
Sarah | Broma Bakery
Yes. It is officially a thing. According to us, at least.
Dannii @ Hungry Healthy Happy
I can just imagine dipping some of these into a creamy parsnip soup. Sounds delicious.
Sarah | Broma Bakery
What a great idea!! They’d be perfect in soup. Now I’m hungry again…
Gayle @ Pumpkin 'N Spice
These crackers look perfect, Sarah! I love the rosemary flavor. Such a great snack to munch on! Pinned!
Abby @ The Frosted Vegan
I love a good herb-y cracker recipe, especially when they involve shortbread! I should have stockpiled a few posts to compensate for the post-holiday crazy, but oh well! : ) Have a safe trip back to Michigan, happy to see you are just on the other side of Lake Michigan from me!
Sarah | Broma Bakery
It’s difficult, but for me was so worth it! *Waving from this side of the lake*
Jennifer @ Seasons and Suppers
Lovely, lovely crookers 🙂 Safe travels home!
Jen @ Baked by an Introvert
These crackers look wonderful! I would totally gobble them up by the handful. Pinning!
The Blonde Chef
Ok, I’m impressed that you had 3 weeks of posts stockpiled. That is some serious work, girl. And cooking/photographing anywhere but with your tools, backdrops, and props is the worst! Love these cute crackers, though!
★★★★★
Sarah | Broma Bakery
It was a feat. Lol. And that’s exactly why I did it! Would’ve been to difficult and so displacing. Thanks, Aubrie!
Cheryl
Croooooookerrrrrrrs. Yes. Also, I am a little flabbergasted by this recipe, Sarah. Or, at least I was until you tried to tie cookies into the whole thing. I am used to whole pans of triple-layer brownies from Broma Bakery..! But agreed, there is simply nothing like incorporating herbs into baking or even cocktails. So elegant, y’all.
★★★★★
Sarah | Broma Bakery
I know, it’s totally different! But don’t worry, more chocolate recipes are just around the corner 🙂
Liz @ Floating Kitchen
Crookers! He he he! I love it. And I want to eat them all!
Annie @ ciaochowbambina
I agree with Joanne…let’s make Crookers a thing for 2015!! These sound simply delicious! I love rosemary and shortbread – together is genius!
★★★★★
Sarah | Broma Bakery
Let’s do it! Sweet and savory, what’s to lose?
Carolyn Selheim-Miller
These are so understated and beautiful! Good for you for taking a break … but can’t wait to see what you’ll be serving up!
Sarah | Broma Bakery
Thanks, Carolyn! I’m so excited for new posts 🙂
Rebecca The Sister
SARAH. “crookers” was my idea! if this thing blows up in 2015, i deserve the royalties.
★★★★★
Sarah | Broma Bakery
TO ALL: REBE TAKES THE CREDIT ON CROOKERS. 🙂
Amanda @ Cookie Named Desire
I agree
Amanda @ Cookie Named Desire
Ugh, that comment was not supposed to post yet!! I WAS going to say:
I agree, herbs are the new sea salt and I am loving these crookies. By the way, that’s such a fun word to say! Your photography here = perfection!!!
Sarah | Broma Bakery
Hahaha. I love it. And thank you so much, Amanda!
Medha @ Whisk & Shout
Absolutely stunning photos! Rosemary is definitely one of my favorite herbs 🙂
Sarah | Broma Bakery
Right? So versitile. Thank you, Medha!
Jocelyn (Grandbaby cakes)
These photos stopped me in my tracks. They are just stunning!
Sarah | Broma Bakery
Thank you, Jocelyn! Really appreciate it 🙂
Manali @ CookWithManali
Gorgeous photography Sarah! love it!
Sarah | Broma Bakery
Thanks so much, Manali! Photography comments always make my day 🙂
Traci | Vanilla And Bean
Hey Sarah, fabulous recipe… with rosemary no less… and your photography is SHOW stoppingly gorgeous! What an inspiration! Your crackers are cut so perfectly and each at a specific thickness… Well done! (I give Rebecca credit here for the name that didn’t make it to the top!)
I want to see more of your creative ice cream like the bourbon apple pie and most recent blueberry pancakes that made a HuffPost round up (whaaaa??!?!). Awesome work!
Have a smooth trip home and a fantastic time getting back into the Broma Kitchen!
Sarah | Broma Bakery
Thank you SO MUCH! As always, it’s so appreciated to hear that. And yeah, Rebe totally takes the credit. I’ll tell her you acknowledge it, too 🙂
I can totally get down with more creative ice creams. Thanks for the feedback! XO!
Ami@NaiveCookCooks
These look so delicious and love that first pic!
Tori@Gringalicious.com
Rosemary is my fave! I could probably eat every one of these crackers!
Megan {Country Cleaver}
Rosemary is one of my favorite herbs – these looks positively divine!
Annie
I’m already on board with crookers! (although, apparently autocorrect isn’t. grr.) so good. and I’m convinced you can make ANYTHING look beautiful and dainty. yes, that’s a challenge.
Sarah | Broma Bakery
Challenge accepted! Thanks, Annie 🙂
Sarah @ SnixyKitchen
Mmm – I love the sugar n spice combo in these crookers! I think I’d love to see some ice cream with rosemary in it now (although I guess it isn’t exactly ice cream weather in Michigan, eh?;)
Sarah | Broma Bakery
Oh please, it’s ice cream o’clock all the time in my book. Bookmarking the idea for later…
Jo Karen
Can most of the baked goods be prepared gluten-free, if using King Arthur gluten-free flour?
Thank you
Sarah | Broma Bakery
That’s a tough question, Jo Karen. I would say things like breads and brownies can be substituted no problem, though more finicky baked goods will probably turn out a little differently.