Scarborough Fair Shortbread
photo by TigerJo
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
16 wedges
- Serves:
- 16
ingredients
- 236.59 ml all-purpose flour
- 59.14 ml superfine sugar
- 7.39 ml superfine sugar
- 0.61 ml salt
- 9.85 ml fresh flat leaf parsley, finely chopped
- 2.46 ml fresh sage, finely chopped
- 2.46 ml fresh rosemary, finely chopped
- 2.46 ml fresh thyme, finely chopped
- 118.29 ml 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
- Put oven rack in middle position and preheat oven to 375 degrees.
- 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.
- Bake until golden brown, 15-17 minutes. Recut wedges while hot, then cool completely on sheet on rack.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>