Rosemary Chocolate Chip Shortbread – a delicious recipe with unsalted butter, sugar, rosemary, salt, flour, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer.
2
Mix in the rosemary, salt, and flour, 1/4 cup at a time.
3
Sprinkle in the chocolate chips, and stir by hand until well-distributed.
4
Gather the dough into a ball.
5
Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
6
Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch.
7
Place the dough on a cold ungreased baking sheet.
8
Prick the top with a fork.
9
Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color.
10
Remove the shortbread from the baking sheet and let cool completely on a rack.
439
kcal
Calories
28
g
Fat
44
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, softened to room temperature, 1/4 cup sugar, 1/2 teaspoon dried rosemary, crushed, 1/2 teaspoon salt, and more.
Yes, Rosemary Chocolate Chip Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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