Grammy's Kitchen · Shortbread · Food Processor Rosemary Shortbread
One of 67 shortbread recipes we measured
from alexandracooks.com
21 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 89% | 86% |
| total sugar | 56% | 56% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 256 g | 2 cups (256 g) all-purpose flour |
| 134 g | 2/3 cup (134 g) granulated sugar |
| 6 g | 1 scant tablespoon of finely chopped fresh rosemary (see photo above) |
| 4 g | 1 teaspoon plus 1 pinch kosher salt |
| 227 g | 1 cup (227 g) unsalted cold butter, cut into 1-inch chunks |
| 11 g | 1 1/2 tsp. honey |
Method: 2 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made a different version of rosemary shortbread for years but decided to try this since it was easier. After mixing in food processor it was like sand. Would not hold together when I made a fist. It may have been because my butter was room temperature s” — a cook, 5.0★
“Followed exact recipe but didnt want to over process and it remained "sandy"- DRY, wouldnt seem to clump even a little- couln't prick w for without causing crumbling after pressed in pan.. will prick w fork after baking cuz it didnt work halfway thru bake. Al” — a cook, 4.0★