This crisp, buttery, one-bowl no-mixer, Ridiculously Easy Rosemary Shortbread is one of those unforgettable recipes you’ll be begged to make again and again.
Although we first published this recipe back in 2016, it has a brand new 2020 makeover, so we’re sharing it again. It’s also got a new name. We used to call this recipe, New York Times Rosemary Shortbread. It’s now called Ridiculously Easy Rosemary Shortbread because this new rendition truly is ridiculously easy. Don’t worry though, it’s just as ridiculously delicious as ever!
The makeover began with a comment I received on Instagram. Someone inquired:
Help, please! I don’t have a stand mixer. Is there a way to do it by hand?
A short step back in Café history
那条评论让我思考。我很快抬起了食谱，并意识到它在当天发表回来。在我们显着的易于系列建立之前，这是2016年初读者调查的结果。“你们想要什么？”，我在调查中问道。压倒性的反应是为了轻松但美味和美味的食谱。“晚宴 - 值得花费太多时间的食谱”。所以我改变了我的烹饪心态，开始思考食谱，以使你的生活（在厨房里）更容易，更有趣和（当然）超级美味。
When I looked back at this recipe I saw that it wasn’t difficult, but it did call for a mixer or food processor. After putting my Sherlock Holmes hat on for a bit, I realized it would be super easy to convert it to a one-bowl, no-mixer recipe. So I cranked up the oven, pulled out a bowl along with some butter, sugar and flour. Then I raided the herb garden for some fresh rosemary. It took less than 10 minutes to put this recipe together. (You do need to start with soft butter, but we have some quick tips for that in the Café Tips below).
The results? So delicious, actually… ridiculously delicious!
A New York Times recipe
I found this recipe years ago in the food section of theNew York Times。我读过它的那一刻，我知道我必须尝试一yaboPT电子下。这是一种不寻常的，有趣的组合，并且是一个巨大的脆饼吸盘，我喜欢甜美和咸味的独特融合。当我看到它是梅丽莎克拉克（众所周知和时代的众所周知的食品作家）食谱，我非常肯定会很棒。
Melissa describes the shortbread as “tender, rich, crumbly and irresistible”. Me? I’ll just call it crazy delicious!
So how does the recipe work? So simple! Just combine softened butter with a scoop of sugar. Drizzle in a little honey and stir it all together. Add the flour, salt and fragrant rosemary and stir again until combined. Pop the pan in the oven and 30-40 minutes later you’ll be pulling out a pan of golden, fragrant deliciousness.
That’s it! Well, you will have to listen to the rave reviews. But that’s the fun part!
One last thing, this shortbread makes a delightful gift. Just bag up a few wedges, add a pretty ribbon and you’ve got a wonderful treat for neighbors, friends, teachers, etc. I made a fun little label to attach to my gifts and have a printable PDF available if you’re interested. Just let me know in the comment section below this post and I’ll send the labels to you via email.
- Because this recipe is now a one-bowl, no-mixer recipe, it’s important that your butter is very soft. You can let it sit at room temperature for a few hours or employ one of these tricks:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter. Sometimes I will even put a kitchen towel or several thicknesses of paper towels in the door so it won’t completely close and the light will remain on. The warmth from the light will also help soften the butter.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints.
- There are several pan options for making this shortbread and your choice will determine how thick the final shortbread is. Sometimes I use an 8-inch baking pan which results in a nice thick shortbread as pictured below. We love it both ways.
- 您还可以使用一个9英寸的锅(导致薄ner shortbread as pictured above in the post) or a 10 or 11-inch tart pan with removable sides (resulting in a nice thin shortbread). Experiment and see which you like best! Round or square cake pans will both work.
- Thicker shortbread will take a little longer to bake.
- 这个食谱很适合让我走出困境，因为它匆忙甜点。只要拿起一些好的香草冰淇淋（如果你有那个选项，则冻蛋羹）。一批这个美妙的脆饼，你有一个很小的甜点。如果你想完全拿到它的顶部，淋上了一下Microwave Caramel Sauceover the ice cream and serve a shortbread wedge on the side. Oh my!
Thought for the day:
TheLordbless you and keep you;
theLordmake his face to shine upon you and be gracious to you;
theLordlift up his countenance upon you and give you peace. Numbers 6:24-26
What we’ve been listening to for inspiration:
- 1cupvery soft butter
- ⅔cupgranulated sugar
- 2 gydF4y2Bateaspoonshoney
- 1/2teaspoonvanilla extract
- 2 gydF4y2Bacupsall-purpose flour
- 1tablespoonfinely chopped fresh rosemary
- 1teaspoonkosher salt
- 1-2tablespoonssanding sugar, Demerara, Turbinado or regular granulated sugar
Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
Bake for 35-45 minutes then remove from oven. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
Garnish when serving with a bit of finely chopped fresh rosemary, if desired.
Adapted fromThe New York Times
Serves 10-12, depending on the size of pieces.
See the note above under Café Tips if you like really crisp shortbread.