Exploring the Sweet and Savoury Duo of Chocolate Dipped Rosemary Shortbread

I am happy to talk food with anyone and everybody and recently, I found myself in a conversation with a friendly stranger who shared her favourite but unusual flavour combination: rosemary and chocolate. Initially, I was sceptical. But curiosity got the better of me. Intrigued by the idea, I decided to create a biscuit version of this unique pairing: Chocolate Dipped Rosemary Shortbread.

This recipe is not only easy to follow but also yields a treat that balances sweetness with savoury flavours. With fresh rosemary mingling in buttery shortbread and a luscious chocolate dip, your taste buds are in for a tasty surprise.

Chocolate Dipped Rosemary Short - The Recipe

Ingredients:

• 1 cup very soft butter

• ⅔ cup granulated sugar

• 2 teaspoons honey

• ½ teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 tablespoon finely chopped fresh rosemary (about 2-3 sprigs)

• 1 teaspoon kosher salt

• 1-2 tablespoons sugar for dusting

• 100g dark or milk chocolate (choose your favorite)

  
  

Method:

Preparing Your Chocolate Dipped Rosemary Shortbread

Begin by preheating your oven to 160°C (325°F). This temperature is perfect for achieving that golden-brown colour and a delightful melt-in-your-mouth texture that everyone loves.

Next, lightly grease and line an 8 or 9-inch cake pan (you can use round or square) or a tart pan with a removable bottom using parchment paper. Set this aside while you prepare your dough.

In a medium-large bowl, combine the soft butter, sugar, honey, and vanilla extract. Mix this delightful blend for around 30 seconds until it reaches a creamy consistency. This step is crucial as it lays the foundation for a rich flavour profile in your shortbread—trust me, it’s worth it!

Mixing in the Goodness

Now, it’s time to add the dry ingredients. Gently fold in the flour, finely chopped rosemary, and kosher salt. Mix until combined, being careful not to overwork the dough. The end result should be crumbly but should also hold together well when pressed.

Press the dough firmly into the prepared pan, ensuring it forms an even surface without any loose crumbs along the edges. This shape will ensure that each biscuit looks as good as it tastes.

For a lovely touch, sprinkle some sugar on top. This will create a delightful sweet crunch once it’s baked.

Baking to Perfection

Place your shortbread in the preheated oven and let it bake for 35 to 45 minutes. Keep a close eye, particularly as you approach the end of the baking time. Depending on the size of your pan, baking time may vary. You want the shortbread to emerge beautifully golden brown — this colour indicates optimal flavour.

After baking, take it out of the oven and flip the shortbread onto a flat plate. Place another plate on top and invert it so that the sugared side is facing up.

Transfer the shortbread to a cutting board. If you want, add a sprinkle of sugar on top before slicing it into wedges, rectangles, or squares, depending on the shape of your pan.

For those who prefer extra-crispy shortbread, the cut pieces can go back into the oven for another 5 minutes before cooling on a wire rack.

The Chocolate Dipping Delight

While the shortbread cools, it’s time to melt your chocolate. You can easily do this in a microwave or using a double boiler.

Once melted, dip one side of each shortbread piece into the smooth chocolate, letting any excess drip off. Place the dipped biscuits on parchment paper to set. Feel free to get creative; you can drizzle additional chocolate on top or add colourful sprinkle of rosemary flowers.