Fresh Herb Shortbread
Recipe developed for Planted Garden Co. kitchen gardens: SPRING TO SUMMER TRANSITION
These Fresh Herb Shortbread slices are an unexpected twist on a classic, combining the buttery crispness you’d expect with a savory and lightly sweet flavor that highlights garden herbs and nutrient-dense flours. Rosemary, thyme, and basil are finely chopped to distribute their flavors throughout every bite, while the combination of almond, spelt, and buckwheat flours adds depth, a touch of earthiness, and just the right amount of structure. Their subtle sweetness makes them equally good for dessert or as a savory pairing for salads, cheese, and soups.
The dough comes together in one bowl and firms up in the fridge before slicing into rustic yet refined little rectangles. Flax, poppy seeds, and chopped pecans add a gentle delicious crunch. These shortbread slices bake quickly and keep well, making them a convenient make-ahead option for entertaining or gifting.
While they need a couple of hours in the fridge before slicing, the hands-on time is under 25 minutes. Store any extras in an airtight container and enjoy over the next few days, if they last that long!
Fresh Herb Shortbread
Ingredients
- 3 ½ Tablespoons butter softened
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons coconut sugar
- ½ Cup almond flour
- ½ Cup spelt flour
- ¼ Cup buckwheat flour
- 2 Tablespoons finely chopped fresh rosemary
- 1 Tablespoon fresh thyme leaves lemon thyme preferred
- 1 Tablespoon finely chopped fresh basil
- ½ Tablespoon flax seeds
- ½ Tablespoon poppy seeds
- ¼ Cup finely chopped pecans
Instructions
- Add all ingredients to medium mixing bowl. Mix on low until combined, but crumbly. Knead with hands to form a ball.
- Place dough ball on a piece of parchment paper and shape into rectangle approximately 5” long X 1 ½” wide. Carefully wrap in parchment and refrigerate for at least 2 hour or overnight.
- Preheat oven to 375℉. Line a baking tray with parchment. Slice shortbread into ¼” slices and place on tray. Separate slices by 1”. Bake 5-8 minutes until edges and bottoms are browned. Let cool completely before removing from tray and serving. Store in airtight container.
Notes
- Makes about 36 cookies
- I love lemon thyme in this recipe, but regular thyme works well also.
- Try different nuts and seeds for variety.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why I Love These Fresh Herb Shortbread
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