Zesty Rosemary-Lemon Shortbread with a Salted Glaze Twist

Why Make This Recipe

Zesty Rosemary-Lemon Shortbread with a Salted Glaze Twist is a delightful treat that combines the rich, buttery goodness of traditional shortbread with the fresh flavors of lemon and rosemary. This recipe is perfect for anyone looking for a simple yet impressive dessert. The sweet and tangy glaze adds a unique touch, making these shortbreads a wonderful snack or gift.

How to Make Zesty Rosemary-Lemon Shortbread with a Salted Glaze Twist

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tbsp fresh rosemary, chopped
• 1 lemon, zested
• 1/2 cup powdered sugar (for glaze)
• 1-2 tbsp lemon juice (for glaze)
• Pinch of sea salt (for glaze)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Stir in the vanilla extract, chopped rosemary, and lemon zest.
4. Gradually add the flour and salt, mixing until combined.
5. Press the dough into a greased or parchment-lined baking dish.
6. Bake for 20-25 minutes or until the edges are lightly golden.
7. While the shortbread is baking, prepare the glaze by whisking together powdered sugar, lemon juice, and a pinch of sea salt until smooth.
8. Once the shortbread is done, let it cool for 10 minutes, then drizzle with the glaze.
9. Allow to cool completely before cutting into bars.

How to Serve Zesty Rosemary-Lemon Shortbread with a Salted Glaze Twist

These shortbread bars are perfect for serving at tea time, family gatherings, or as a snack during the day. You can plate them nicely and add a few sprigs of rosemary or lemon slices for a decorative touch. They also make great gifts when packed in a nice box or tied with a ribbon.

How to Store Zesty Rosemary-Lemon Shortbread with a Salted Glaze Twist

Store the shortbread bars in an airtight container. They will stay fresh at room temperature for up to a week. If you want to keep them longer, you can freeze the bars for up to three months. Just make sure to wrap them well!

Tips to Make Zesty Rosemary-Lemon Shortbread with a Salted Glaze Twist

• Make sure your butter is softened to room temperature for easier mixing.
• Don’t skip the lemon zest; it brings a wonderful flavor to the shortbread.
• If you prefer a stronger rosemary flavor, you can add a bit more to the dough.

Variation

You can change the flavor by using different herbs. For example, try thyme or lavender instead of rosemary for a different twist. You can also use orange zest instead of lemon for a sweeter flavor profile.

FAQs

1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe to avoid making the shortbread too salty.

2. How can I make the glaze thicker or thinner?
To make the glaze thicker, add more powdered sugar. To make it thinner, add a bit more lemon juice until you reach your desired consistency.

3. Can I make these shortbread bars ahead of time?
Absolutely! The shortbread can be made a day in advance and stored in an airtight container. The flavors will actually improve as they sit.