Parmesan Rosemary Shortbread
Makes on 9" X 13" pan; 35 pieces, 1-3/4 X 1-3/4" squares
Ingredients
- 1-1/2 cups unsalted butter (12 ounces), room temperature, very squishy soft
- 3/4 teaspoon sea salt fine grain
- 3/8 cup granulated sugar (2.25 ounces)
- 1-1/2 teaspoon black pepper freshly and coarsely ground
- 3-3/8 cups all-purpose flour (14.75 ounces)
- 3 ounces Parmigiano-Reggiano freshly and finely grated
- 3 tablespoons fresh rosemary (0.5 ounces) finely minced
- 3/4 teaspoon Coarse sea salt (or flakes) for finishing
Instructions
- Center a rack in oven. Preheat the oven to “Convection Setting” 300°F. Line the pan with sheet of parchment paper, with some overlap on at least one of the 9-inch sides.
- Place the butter in a large mixing bowl. The butter must be very soft — the consistency of mayonnaise. Add the salt to the butter and mix well with a wooden spoon so that it dissolves completely before adding the remaining ingredients.
- Add the granulated sugar and black pepper and mix just until combined. Add the flour mixture all at once, along with the Parmesan and rosemary; and mix until evenly incorporated but dough is still crumbly.
- Pat gently and evenly into the prepared pan, making sure edges and corners are neat. Do not press down too hard.
- Bake 40 - 45 minutes until pale, golden brown. After initial baking, remove from oven, keeping oven on. Let rest for 5minutes. Using a bench scraper, cut straight down through the dough at 1-3/4” intervals, making five strips along 9” side of pan. Give the pan a quarter turn and repeat cutting at 1-3/4” intervals, making 35 squares. Sprinkle lightly with course sea salt, distributing evenly with a few grains on each square.
- Return to oven for 10 minutes. After 10 minutes, remove from oven, and reduce the temperature to 250°F. Let rest for 5 minutes. Have a large cookie sheet ready (without sides makes things easier). Carefully tip and pull an edge of the parchment paper lining the pan, transferring the shortbread onto the cookie sheet. Using a bench scrapper, carefully cut through the shortbread squares completely and separate, allowing at least 1/4”between squares for air circulation. Return to the 250°F oven for another 10 minutes for final baking to dry and crisp the shortbread.
- Remove shortbread from oven and cool completely before handling and storing. Store at room temperature for up to 5 days. They can be re-crisped in a 300°F oven in about 5 – 10 minutes and are delicious eaten when slightly warm.