Saffron Shortbread

This shortbread is a study in subtle, sophisticated contrasts. The result is surprising simple and easy to achieve. It trades the usual vanilla-heavy sweetness for something far more evocative and earthy. The inclusion of rosemary and saffron creates a savory, floral depth that lingers beautifully on the palate.

A generous pinch of saffron lends each buttery crumb a sun-drenched, golden hue. Meanwhile, the needles of rosemary provide a brightness to cut through the richness. It is a grown-up cookie, perfect for a quiet afternoon tea or a late-night cheese plate.

The technique here is purposefully minimal to ensure a very delicate texture. By pulsing the cold butter just until crumbs form, you achieve that coveted, melt-in-the-mouth quality. Avoid overworking the dough, as it should never be smooth before it hits the pan.

The result is a rustic, golden slab that feels both ancient and modern. Be sure to prick the surface well with a fork to allow even baking. Cutting the shortbread while it is still warm ensures clean, sharp edges. This simple step transforms the rustic bake into a tray of elegant, geometric gems.

Ingredients:
2 c. flour
⅔ c. sugar
1 tsp rosemary
1 tsp + 1 pinch kosher salt
2 sticks (plus more as needed) unsalted cold butter, cut into 1-inch chunks
1 generous pinch of Lemonfair Saffron

Directions:
Preheat oven to 325 degrees.

In a food processor, pulse together flour, sugar rosemary, salt & saffron. 

Add butter and pulse a bit more until some crumbs start to come together. Dough should not be smooth. If they don't start coming together add a little more butter.

Press into 8-inch square pan and prick all over with a fork. 

Bake about 45-50 minutes until golden brown. Transfer to wire rack to cool and cut while still warm.