Rosemary Shortbread with Fleur de Sel

I don’t have much of a story here, no charming childhood memory or anything, just a very good cookie. A cookie with rosemary, a hint of lemon, and a smattering of sea salt. The kind of cookie that’s not too sweet or too heavy. Something that is light and crumbly, and buttery and lovely. The kind of cookie that keeps for a few weeks in a sweet little vintage tin, and you can just pop them out when company comes over. Or you can eat them all in one sitting. Just saying.

Rosemary Lemon Shortbread with Fleur de Sel

(loosely adapted from the Tartine Bakery)

1 cup Butter, very soft

1/2 tsp Salt

2 scant cups AP Flour

1/3 cup Sugar

2 tsp Fresh Rosemary, finely chopped.

Zest of 1 lemon

1 tsp Fleur de Sel.

Preheat the oven to 325F

Butter an 8inch square pan or a fancy pants shortbread pan, whatever strikes your fancy.

Mix together the butter and sugar- the butter has to be very soft. If it’s not soft enough put microwave it of put the butter in a double boiler. It should have the consistency of mayonaise.

Add in the rosemary, lemon zest and salt.

Mix in the flour until barely combined.

Press the mixture into the prepared pan and bake for about 20 minutes or until it’s cooked through.

Take it out of the pan and immediately cut them. If you cut them while they’re cold they will crumble.

Sprinkle with the fleur de sel and eat eat eat!

Fresh Herbs Baking

This past week, after realizing how much money we spend on fresh basil, parsley and rosemary, we planted an herb garden. Our window in the living room is now ful lof cute pots and mason jars turned into holders for the basics like rosemary and mint but also hard to find herbs like chervil, lemon thyme, and lavender. I am thrilled.

So imagine my joy when I open my Martha Stewart and there’s a whole article on cooking with fresh herbs! Oh Martha, you always know whats best for me.

There were some good looking recipes, like the Vietnamese pork with mint, but the one I was dying to try was the rosemary pound cake. Simple and not over complicated it’s the perfect cake with tea or maybe a spoon of creme fraiche if your the sort to keep that around.

I did make some changes, I didn’t add the egg white in, mostly because I forgot but I think it turned out beautifully without, I added in some lemon zest and more vanilla, and then changed the glaze around a bit. But it was delicious.

I made it yesterday morning and brought in half of it to work and then came home and pondered what to do with the rest (for the sake of my arteries keeping it at home seems like a bad option) and then our amazing friends called us up last minute for dinner and I felt like a 50’s housewife “Oh perfect! We can bring this cake I just happened to bake this morning” And that friends, is ridiculous.


Rosemary Pound Cake

1cup Butter

2 1/4cup Sugar

2tbsp Chopped Rosemary

Zest of one lemon

1tbsp Vanilla

3 Eggs

3 3/4 cup Pastry Flour

1tbsp Baking Powder

1 cup Milk

Rosemary Honey Glaze

1/2 cup Honey

2 Springs Rosemary

1/2 Lemon

1 cup Icing Sugar

To bake cake:

Preheat oven to 325F

Butter and flour a bundt pan or 2 leaf pans

Cream butter and sugar together until light and fluffy.

Add in rosemary and zest until completey combined.

With your mixer on medium high speed add in the eggs one at a time beating well between each addition.

Bring the mixer down to low speed and pour in 1 third of the dry ingredients. Then add half the milk and vanilla. Continue alternating until all the ingredients are mixed ending with the dry. Do not overmix.

Spoon into pan and bake until an inserted skewer comes out with only a few moist crumbs, about 45 minutes.

Turn out of the pan and cool

Meanwhile For the Glaze:

Put rosemary and honey in a pot and let simmer for about 10 minutes

 Allow to cool.

Take out rosemary and add in lemon. Sift in icing sugar and stir.

Add more lemon or milk if nescassary until a good runny consistency happens.

Pour over cooled cake and eat right away.