Looking for a unique twist on classic shortbread? This Rosemary Olive Oil Shortbread combines the savory aroma of fresh rosemary with the rich texture of olive oil. Perfect for a cozy afternoon treat or a sophisticated addition to your holiday cookie platter.
The star here is olive oil, which lends a rich, moist texture that butter often provides in traditional shortbread. It also complements the herbal flavor of rosemary, adding a fragrant twist without overpowering. Our base, all-purpose flour, gives the shortbread its structure. Granulated sugar sweetens the deal, while a pinch of salt heightens the overall flavor profile. Fresh rosemary is key for its vibrant, aromatic presence.
This shortbread pairs beautifully with a cheese platter, particularly with creamy cheeses like Brie or goat cheese. For a sweet pairing, try it alongside a lemon curd or berry compote. It’s also an excellent accompaniment to herbal teas.
First, preheat your oven to 325°F (160°C). It’s always good to tackle this first so your oven is ready when you are. Line a baking sheet with parchment paper to prevent sticking and save on cleanup.
In a medium-sized bowl, whisk together the flour, sugar, rosemary, and salt. This ensures that everything is evenly distributed before you add the liquids.
Next, gradually pour in the olive oil while mixing. You’re aiming for the dough to come together smoothly. It will be a bit crumbly at first, but keep at it until it’s cohesive.
Now, roll out the dough to about 1/4 inch thick on a lightly floured surface. You can use cookie cutters for fun shapes, or simply cut the dough into squares or rectangles for a more rustic look.
Transfer your shapes to the prepared baking sheet, spacing them slightly apart. Bake for 20-25 minutes, or until the edges are just turning golden. Keep an eye on them so they don’t overbake.
Let the shortbread cool on a wire rack before serving. This helps them firm up and achieve that perfect crunch.
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