Rosemary and Sea Salt White Chocolate Shortbread
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I am proud to be partnering with Forté Artisan Chocolates to bring you this tasty recipe! As always, all opinions are 100% my own.
Worthy of any special celebration, this melt-in-your-mouth, buttery Rosemary Sea Salt White Chocolate Shortbread is both savory and sweet with just the right amount of saltiness.
Not only that, this shortbread cookie has a delicate texture, not as crumbly as some, and is topped with a creamy white chocolate rosemary glaze.
The cookie features the international award winning Gusto Rosemary Sea Salt White Chocolate Bar by Forté Artisan Chocolates, with a classic pairing of organic rosemary and sea salt from the coast of Portugal in silky-smooth white chocolate. Are you drooling yet?!
Rosemary and Sea Salt White Chocolate Shortbread
If you’ve been following my social media this week, you know that I’ve partnered with an awesome group of bloggers to share our favorite chocolate-lover recipes (like these Chocolate Apple Pie Nachos) during Choctoberfest.
As we end the week-long Chocotoberfest celebration, let me encourage you to live a little and Celebrate Life With Chocolate!
Created by one of the top chocolatiers in the world, Forté chocolates with flavors like Lemon & Pepper and Aztec Soul (chili pepper in dark chocolate) are delicious for all sorts of baked goods and even savory dishes.
I was lucky enough to sample the Gusto Rosemary Sea Salt White Chocolate Bar and used it to infuse savoriness into a classic shortbread cookie.
I used both fresh rosemary and a chopped Rosemary Sea Salt White Chocolate Bar in the batter and also used one of the bars to make a drizzle for the top of the shortbread.
How to make the perfect shortbread cookies:
- The easy way to make the shortbread dough is in a food processor. The key is to pulse the ingredients together just until the mixture is crumbly.
- Do not over mix the dough. You don’t want a dough to form in the food processor. Instead, you should press it together when you put it into the baking pan.
- Remember, the essence of shortbread is the buttery texture. It’s best to use COLD butter, don’t let it soften or the dough will be too gooey to press into the pan.
- Allow the shortbread to cool COMPLETELY before cutting or removing from the pan.
- Prick the dough all over with a fork before baking to keep it from rising too much.
The Forté Holiday Bake-Off!
Do you love chocolate and love to bake? If so, you could win bragging rights and an awesome chocolate prize pack from Forté Artisan Chocolates in the Forté Holiday Bake-Off!
Submit your recipes with a photo of your creation to Forté through Instagram, Facebook Messenger, or send to [email protected] to enter!
More white chocolate recipes!
- Vanilla Bean Sugar Cookies
- White Chocolate Cranberry Scones
- Easy Pumpkin Bars with White Chocolate Chips
- And a fun one… White Chocolate Peppermint Popcorn!
Let’s bake!
One last reminder that you’ll have best results if you use cold butter to make the shortbread batter. Enjoy!
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Rosemary Sea Salt White Chocolate Shortbread
Ingredients
Shortbread
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ cup powdered sugar
- 1 tablespoon finely chopped fresh rosemary
- ¾ teaspoon sea salt (plus more for garnish)
- 14 tablespoons cold butter 1 stick + 6 tablespoons, cubed
- 1 Gusto Rosemary Sea Salt White Chocolate Bar chopped
Glaze
- 1 Gusto Rosemary Sea Salt White Chocolate Bar chopped
- 1-2 teaspoons milk
Instructions
- Preheat oven to 325 degrees.
- Place flour, sugars, rosemary and salt into the bowl of a food processor and pulse 2-3 times until blended. Add butter (cut into small cubes) and the Gusto Rosemary Sea Salt White Chocolate Bar and pulse to fine crumbs.
- Pour dough into an ungreased 8- or 9-inch-square baking pan or 9-inch tart pan. Use a fork to prick dough all over and bake until golden brown, about 40-45 minutes. Cool COMPLETELY on a wire rack before adding the glaze and cutting into squares or wedges.
Glaze
- Place chopped Gusto Rosemary Sea Salt White Chocolate Bar into a heat safe bowl with 1 teaspoon milk. Microwave on 50% power for 20 seconds and stir until smooth. Drizzle over shortbread and garnish with a sprinkle of sea salt and more chopped fresh rosemary, if desired.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
