Savory Rosemary Shortbreads
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour2.5 tsps
Sugar1 tsp
Salt1.5 tsps
Rosemary (finely chopped fresh)2 large
Egg YolkDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Pulse flour, sugar, salt, and rosemary in a food processor until combined
3
Add butter and pulse just until mixture resembles coarse meal, then add yolks and process until dough starts to clump together
4
Turn out onto a work surface (mixture will appear dry and crumbly) and divide into 4 portions
5
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
6
Gather together dough with scraper and form into a ball
7
Without dividing dough into portions, repeat smearing process by mentally dividing ball of dough into fourths and working with one fourth of it at a time
8
Gather and smear one more time in same manner, then gather dough into a ball and flatten slightly into a disk
9
Chill, wrapped in plastic wrap, 1 hour
10
Gently roll out dough between 2 sheets of parchment paper into a 15-inch round (about 1/8 inch thick)
11
Transfer dough (still in parchment) to a baking sheet and chill until slightly firm, about 15 minutes
12
Transfer dough to work surface, then peel off top sheet of parchment
13
Cut out as many rounds as possible (15 to 18) with cutter and transfer from parchment to an ungreased large baking sheet using a small metal spatula
14
Gather scraps and reroll between parchment, then cut out additional rounds and transfer to another baking sheet
15
(Reroll only twice; if dough becomes too soft, chill until firm
16
) Bake 1 sheet at a time until pale golden all over, about 25 minutes per batch, then transfer to a rack to cool
17
Put oven rack in middle position and preheat oven to 350°F
18
Pulse flour, sugar, salt, and rosemary in a food processor until combined
19
Add butter and pulse just until mixture resembles coarse meal, then add yolks and process until dough starts to clump together
20
Turn out onto a work surface (mixture will appear dry and crumbly) and divide into 4 portions
21
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
22
Gather together dough with scraper and form into a ball
23
Without dividing dough into portions, repeat smearing process by mentally dividing ball of dough into fourths and working with one fourth of it at a time
24
Gather and smear one more time in same manner, then gather dough into a ball and flatten slightly into a disk
25
Chill, wrapped in plastic wrap, 1 hour
26
Gently roll out dough between 2 sheets of parchment paper into a 15-inch round (about 1/8 inch thick)
27
Transfer dough (still in parchment) to a baking sheet and chill until slightly firm, about 15 minutes
28
Transfer dough to work surface, then peel off top sheet of parchment
29
Cut out as many rounds as possible (15 to 18) with cutter and transfer from parchment to an ungreased large baking sheet using a small metal spatula
30
Gather scraps and reroll between parchment, then cut out additional rounds and transfer to another baking sheet
31
(Reroll only twice; if dough becomes too soft, chill until firm
32
) Bake 1 sheet at a time until pale golden all over, about 25 minutes per batch, then transfer to a rack to cool