Rosemary and Toasted-Caraway Shortbread
Rosemary and Toasted-Caraway Shortbread is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes.
Coarsely chop; set aside.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes (beating air into butter makes for tender shortbread).
Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine.
Dough will look shaggy and a little dry (it's not!).
Press dough into two 8"-diameter cake pans.
Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes.
Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze.
Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.