Juniper and Sea Salt Shortbread Recipe
This elegant shortbread combines the resinous, citrusy notes of crushed juniper berries with the clean crunch of flaky sea salt. These buttery, crumbly biscuits offer a sophisticated twist on a classic Scottish treat, perfect for pairing with herbal teas or gin-based cocktails.
- Prep
- 15 min
- Bake
- 25 min
- Serves
- 12
- Level
- Easy
- Per serving
- 250 kcal
Method
Preheat your oven to 160°C (325°F) and line a rectangular baking tin or a large baking sheet with parchment paper.
Place the dried juniper berries in a mortar and pestle and grind them until they form a coarse powder. Sift out any large woody husks if necessary.
In a large mixing bowl or stand mixer, cream together the softened butter and caster sugar until the mixture is pale, light, and fluffy.
Stir in the vanilla extract and the ground juniper berries until evenly distributed.
Gradually sift in the all-purpose flour. Mix on low speed or by hand until the dough just starts to come together in clumps. Do not overwork the dough.
Press the dough firmly and evenly into the prepared baking tin or roll it out on a floured surface to a 1-cm thickness and cut into rectangular fingers.
Prick the surface of the dough all over with a fork in a decorative pattern.
Sprinkle the flaky sea salt evenly across the top, pressing it very lightly so it adheres.
Bake for 20 to 25 minutes, or until the shortbread is firm to the touch and a very pale golden color—it should not brown deeply.
While still warm, cut the shortbread into fingers if you baked it in a tin. Allow to cool completely in the pan to ensure a crisp texture.
Notes from the kitchen
For a deeper flavor, lightly toast the juniper berries in a dry pan for 60 seconds before grinding.
Ensure your butter is at room temperature but not melting to maintain the classic shortbread crumb.
If the dough feels too soft, chill it in the refrigerator for 20 minutes before baking to prevent spreading.
Use a high-fat European-style butter for the most luxurious mouthfeel.
