Scarborough Fair Shortbread

"Not sure what magazine I got this from but the name is self explanatory.Will keep in an airtight container up to 5 days."
 
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photo by TigerJo photo by TigerJo
photo by TigerJo
photo by TigerJo photo by TigerJo
Ready In:
1hr
Ingredients:
14
Yields:
16 wedges
Serves:
16
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ingredients

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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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Reviews

  1. VERY good shortbread, but it takes awhile to wash & chop all the fresh herbs. They bake up brown and crispy, excellent with tea, or a glass of wine. (In answer to your query, Kerena, this recipe was on Epicurious.com, originally published in Gourmet, Sept. 2005) Definitely a recipe I'll make again!
     
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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&nbsp;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>
 
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