Rosemary and Toasted-Caraway Shortbread Recipe
Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the possibilities...
Keywords
- biscuit
- scottish
- rosemary
- starter
- snack
- dinner
- lunch
- brunch
- nut free
- vegetarian
- make ahead
- electric mixer
- bon appétit
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Cooking tools:
- Skillet
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking pan
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Cooling rack
- Freezer
- Spatula
Ingredients
- 1 teaspoon caraway seeds
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" pieces
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 teaspoons kosher salt
- 2 1/2 cups all-purpose flour
- 2 teaspoons finely chopped fresh rosemary, plus whole leaves
- 1 large egg, beaten to blend
- Coarse sanding sugar (for sprinkling)
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