This herbal, crumbly Strawberry and Rosemary Shortbread turns a blush pink with a final dusting of Strawberry Sugar. Find more ways to bake with strawberries in our March/April 2018 Issue!
Strawberry and Rosemary Shortbread
Makes 8 to 10 servings
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1½ cups (188 grams) all-purpose flour
- ½ cup (64 grams) cornstarch
- ⅓ cup (5 grams) freeze-dried strawberries, powdered (see Pro Tip on page 63)
- ½ teaspoon (1.5 grams) kosher salt
- 1 tablespoon (2 grams) chopped fresh rosemary
- ⅓ cup (49 grams) diced fresh strawberries
- Garnish: Strawberry Sugar (recipe below)
- Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking dish.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, sift together flour,
- cornstarch, freeze-dried strawberries, and salt. Stir in rosemary. With mixer on low speed, gradually add flour mixture to butter mixture, beating until almost combined. Add fresh strawberries, beating until combined.
- Turn out dough onto a heavily floured
- surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Press dough into prepared pan.
- Bake until lightly golden, 30 to 35 minutes. Let cool completely on a wire rack. Sprinkle with Strawberry Sugar, if desired.
Makes about ½ cup
- ½ cup (8 grams) freeze-dried strawberries
- ⅓ cup (67 grams) granulated sugar
- In the work bowl of a food processor, place freeze-dried strawberries and sugar; process until a fine pink sugar forms, about 2 minutes