Rosemary and Sea Salt Shortbread Sticks – A Savory Delight

When it comes to shortbread, most people think of the sweet, buttery treats that are perfect with a cup of tea. However, savory shortbread is a delightful variation that offers a unique flavor experience. Rosemary and sea salt shortbread sticks combine the richness of shortbread with the earthy, aromatic notes of rosemary and a finishing touch of sea salt for a sophisticated and savory snack.

These savory shortbread sticks are incredibly versatile. They make a great snack on their own, but can also be served alongside soups, salads, or as part of a charcuterie board. The rosemary gives the shortbread a herbal kick, while the sea salt adds a pleasant crunch and balance to the buttery dough.

Ingredients

To make rosemary and sea salt shortbread sticks, you will need the following ingredients:

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons sea salt, for sprinkling
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (optional, for a subtle sweetness to balance the savory flavors)

Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper, which will prevent the shortbread from sticking to the pan.

Step 2: Make the Shortbread Dough

1. In a large bowl, cream together the butter and powdered sugar using an electric mixer or a hand whisk until the mixture is light and fluffy.
2. Sift the flour, cornstarch, and salt into the bowl with the butter mixture. Add the finely chopped rosemary and mix everything together until it forms a soft dough. The dough should come together easily without being too sticky.
3. If you’d like to add a hint of sweetness to balance the savory flavor, add vanilla extract at this stage. It’s optional but can provide a lovely subtle note that complements the rosemary.

Step 3: Shape the Dough

1. Turn the dough out onto a lightly floured surface and gently roll it into a rectangle about 1/4 inch thick. The thickness of the dough is important for ensuring the shortbread sticks bake evenly.
2. Using a sharp knife, cut the dough into thin sticks. You can make them as thin or thick as you like, but generally, about 1/2 inch wide works well for shortbread sticks.
3. Transfer the sticks onto the prepared baking sheet, leaving a little space between each one so they can bake evenly.

Step 4: Bake the Shortbread Sticks

1. Place the baking sheet in the preheated oven and bake for 15–20 minutes or until the shortbread sticks are golden brown around the edges.
2. During the last few minutes of baking, sprinkle the sea salt over the shortbread sticks. This will help the salt adhere to the surface as they bake.
3. Once baked, remove the shortbread sticks from the oven and allow them to cool on a wire rack. The sticks will crisp up as they cool.

Step 5: Serve and Enjoy

1. Serve the rosemary and sea salt shortbread sticks as a snack, appetizer, or a side to soups and salads. These versatile sticks are perfect for any occasion, from casual snacks to elegant gatherings.
2. Store any leftover shortbread in an airtight container at room temperature for up to 1 week.

Additional Tips for the Perfect Rosemary and Sea Salt Shortbread

1. Herb Variations

If you love the flavor of rosemary but want to experiment with other herbs, you can substitute thyme, oregano, or sage for the rosemary. These herbs will offer a slightly different flavor profile while maintaining the savory nature of the shortbread.

2. Cheese Add-ins

For an extra savory bite, try adding grated Parmesan or cheddar cheese to the dough. Cheese pairs beautifully with rosemary and sea salt and will make the shortbread even more irresistible.

3. Add Pepper for Extra Spice

If you like a little heat, sprinkle black pepper into the dough for a spicy kick that complements the herbal rosemary flavor. A dash of cayenne pepper can also add a warming spice to the shortbread.

4. Chill the Dough

For a firmer texture, you can refrigerate the dough for about 30 minutes before cutting it into sticks. This helps the butter to firm up, resulting in a more crisp shortbread.

5. Serving Ideas

These rosemary and sea salt shortbread sticks are perfect on their own, but you can also pair them with a variety of dips and spreads. Hummus, tapenade, or cream cheese work wonderfully as dips for these savory shortbread sticks. They can also be served as part of a charcuterie board with cured meats and olives.

Conclusion

Rosemary and sea salt shortbread sticks are a simple yet elegant snack that will surely impress your guests. Their rich, buttery flavor combined with the fresh herbal note of rosemary and the crunch of sea salt makes them the perfect treat for any occasion. Whether you’re serving them at a holiday gathering, as a light appetizer before dinner, or just as a delightful snack, these shortbread sticks are a delicious and sophisticated option.

Enjoy the savory goodness of these homemade shortbread sticks, and don’t forget to get creative with your own flavor combinations!