Scarborough Fair Shortbread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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While this calls for four herbs, just one or tworosemary and thyme, for examplewould be fine. Ingredients:
1 cup all-purpose flour |
1/4 cup plus 1/2 tablespoon superfine granulated sugar |
1/8 teaspoon salt |
2 teaspoons finely chopped fresh flat-leaf parsley |
1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme |
1 stick (1/2 cup) unsalted butter, softened |
1 egg white, lightly beaten |
16 small fresh parsley leaves |
16 very small fresh sage leaves (1/2 inch) |
16 fresh rosemary leaves |
16 (1-inch) fresh thyme sprigs |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, 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- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each 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 1/2 tablespoon sugar. Prick each wedge once with a fork.
3. Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
4. Cooks' note: Shortbread keeps in an airtight container up to 5 days.
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