Grapefruit Herb Shortbread

Preheat oven to 325 bake, 300 convection
pan size: 13 1/2 “ x 4” retangular tart pan
yield: 12- 1”x 4” slices
**This recipe was inspired by TARTINE Bakery, San Fransisco CA

Ingredients:

1 cup (two sticks) butter, unsalted
1/3 cup sugar, white
6 Tablespoons Jo Snow Grapefruit Rosemary Syrup
1 teaspoon salt, Kosher
1 1/2 cup flour, all purpose
1/2 cup almond meal

Garnish Ingredients:

2 Tablespoons Jo Snow Grapefruit Rosemary Syrup
2 Tablespoons sugar, super fine

Method:

1. Using an electric mixer, cream the butter until light and fluffy about 3 minutes. Scrape the sides of the bowl with a rubber spatula and cream for 1 more minute.

2. Add the sugar and Jo Snow Syrup, continue beating until the butter is light and fluffy.
3. Add the salt, flour and almond meal, gently mix until the flour is incorporated. Scrape the sides of the bowl with a rubber spatula.
4. Mix 30 seconds longer. Do not over mix or your shortbread will be tough.
5. Butter and flour a 13 1/2 “ x 4” removable bottom tart pan.
6. Press the dough evenly into the prepared tart pan.
7. Bake in a preheated oven for 45 minutes or until golden brown. **Shortbread needs a bit of color or it tends to taste raw.
8. Paint the warm shortbread with two tablespoons of JoSnow Grapefruit Rosemary Syrup.
9. Allow to cool for 5 minutes.
10. While still warm, using a fork, prick the dough in a desired design.
11. Sprinkle the shortbread with 2 Tablespoons of super fine sugar, tapping the pan to remove the excess.
12. Using a sharp knife, gently slice the shortbread into 1” rectangles.
Allow shortbread to cool completely before removing from the pan.