Rosemary Grapefruit Shortbread

🧂 Ingredients

• 2 cups all purpose flour
• 1 cup unsalted butter

  warmed on the counter for ~1 hour
• 1/2 cup granulated sugar
• 2 tsp rosemary

  (1 medium sprig)
• 1.5 tbsp grapefruit juice
• 2 tbsp grapefruit zest

  packed (approx two medium grapefruits)
• 1/8 tsp salt
• 2 tbsp corn starch

  or rice flour

Instructions

• 1 Zest two grapefruits, taking care not to get too much of the white pith. Squeeze
  some juice (half of one grapefruit should be enough), and set aside.
• 2 Grind the rosemary, grapefruit zest, and around 1 tbsp of the sugar in a coffee
  or spice grinder. Alternatively, you can finely mince the ingredients by hand.
• 3 Position a rack in the center of your oven, and preheat to 350°F (175°C).
• 4 Sift the flour and corn starch (or rice flour) together. Set aside.
• 5 Using a stand mixer or hand mixer, thoroughly combine the butter, sugar,
  rosemary/zest mixture, salt, and grapefruit juice.
• 6 Add flour to the butter mixture a little at a time, mixing until a malleable
  dough is formed. It should have a consistency rather like playdough.
• 7 Spray or brush a very thin layer of vegetable oil over the inside surface of the
  pan.
• 8 Evenly press the dough into your shortbread pan. The dough should be around 1.5
  cm (5/8 inch) thick (see note below on dough quantity).
• 9 Bake the shortbread until it's flaky and set in the middle, and nicely browned
  all over; generally around 40-45 minutes.
• 10 Cool the finished shortbread for 20-30 minutes. Gently run a small knife around
  the edge of the pan to loosen the shortbread, then carefully turn it out onto a
  cutting board. The wedges are easiest to cut apart when still somewhat warm.
• 11 Shape the dough into individual cookies by hand, or with a cookie press. I like
  to make small balls with about 15 grams of dough (~1 tbsp), then flatten these
  with my thumb. Double the size for larger cookies.
• 12 Arrange the cookies on a baking tray, taking care to leave a bit of room for
  them to spread out. Bake until lightly browned on the bottoms; about 10-12
  minutes for small cookies, and a little longer for larger ones.

Nutrition Info