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Rosemary Shortbread Crookers

5 from 4 reviews
  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
Scale:
  • Author: Sarah Fennel
  • 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

  1. Preheat oven to 300°F.
  2. Whisk together flour, salt, baking powder, and rosemary in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until golden brown, 20 to 25 minutes. Slide crackers on parchment to a rack and cool 5 minutes.