Scarborough Fair Shortbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Not sure what magazine I got this from but the name is self explanatory.Will keep in an airtight container up to 5 days. Ingredients:
1 cup all-purpose flour |
1/4 cup superfine sugar |
1/2 tablespoon superfine sugar |
1/8 teaspoon salt |
2 teaspoons fresh flat leaf parsley, finely chopped |
1/2 teaspoon fresh sage, finely chopped |
1/2 teaspoon fresh rosemary, finely chopped |
1/2 teaspoon fresh thyme, finely chopped |
1/2 cup unsalted butter, softened |
1 egg white, lightly beaten |
16 fresh parsley leaves, small |
16 fresh sage leaves, very small |
16 fresh rosemary sprigs, very small |
16 fresh thyme sprigs, very small |
Directions:
1. Put oven rack in middle position and preheat oven to 375 degrees.
2. Stir together flour, 1/4 cup sugar, salt and chopped herbs, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2 - 7 round on an ungreased baking sheet. Crimp edges of rounds and cut into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining sugar. Prick each wedge once with a fork.
3. Bake until golden brown, 15-17 minutes. Recut wedges while hot, then cool completely on sheet on rack.
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