1/3 cupCake FlourYou can substitute Rice Flour but it changes the texture.
2tbspFresh Rosemary, fine chopped
1cupUnsalted Butter, room temperature
1tbpCitrus ZestGrapefruit, Orange or Lemon, omit Lime
Flakey Sea SaltRecommend Maldon brand
Zest citrus of choice, finely chop fresh rosemary. Measure out ingredients.
Line a 8 X 8 inch baking dish (preferrably glass) with parchment paper, leaving a bit of overhang for easy handling.
Whisk together flour, cake flour, rosemary, and salt, set aside.
In a stand mixer, or a bowl with a hand mixer, combine the butter, granulated sugar and citrus zest and beat on medium high speed until light and fluffy. Scrape down bowl as needed.
Add flours, rosemary and salt mixture. Beat on low speed until crumbly, then increase speed and mix until well combined.
Transfer dough to the prepared pan. I do this in scoops, using an ice cream scoop and placing them strategically in the pan to evenly distribute. Use a spatula, or your hands :-) to press dough evenly into the pan. Smooth the top with a spatula, and transfer to the refrigerator. Chill 1 hour until firm.
Preheat oven to 375 degrees F.
Remove shortbread from the refridgerator and prick with a fork all over. Sprinkle evenly with the turbinado sugar adn then sprinkle on the flakey sea salt to taste. Go easy on the sea salt to prevent over salting, but let it shine.
Bake @ 375 degreees for 30 -35 mjutes until golden brown around the edges and the surface is lightly golden brown.
Remove from oven and cut into 1 X 2 inch pieces while the short bread is still in the pan. Let rest for approximately 10 minutes, and then lift the shortbread out of the pan using the parchment paper overhang as handles, and place on a cooling rack to finish cooling.
Separate cookies when completely cooled. Use a sharp knife to retrace cut marks if necessary.
Cookies can be baked and cut, and stored in an airtight container for up to 3 months. You can also freeze cookies for up to 3 months if desired.