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!
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.