Rosemary Ginger Shortbread – a delicious recipe with Butter, Sugar, Flour, Kosher Salt, Eggs, Ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 350 degrees.", "Cream butter and sugar together until light and fluffy. In another bowl sift together flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.", "Spread the mixture into a 9""x13"" pan. No need to grease it; it has plenty of butter already in there! Mix that remaining 1/4 of the beaten eggs with 1 tablespoon of water until it's a pale yellow color. Brush this over the shortbread batter.", "Bake at 350 degrees Fahrenheit for 35 to 45 minutes, until it's a light golden color and a toothpick comes out clean. Cut into 2"" bars when cool!", "You might think 2"" is really tiny when you look at it, but these babies are like tasty flavor powerhouses!", "Give 'em a try today!"]
1482
kcal
Calories
99
g
Fat
131
g
Carbs
21
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 7 ingredients. The key ingredients include: 2 cups Butter, Softened, 1-3/4 cup Sugar, 4 cups Flour, 1 teaspoon Kosher Salt, and more.
Yes, Rosemary Ginger 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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