Scarborough Fair Shortbread
A delightful herb-infused shortbread cookie featuring the classic combination of parsley, sage, rosemary, and thyme. These buttery, crisp cookies are decorated with fresh herbs for both flavor and visual appeal.
Ingredients
- •1 cup all-purpose flour
- •¼ cup superfine granulated sugar
- •⅛ teaspoon salt
- •2 teaspoons fresh flat-leaf parsley
- •½ teaspoon fresh herbs mix
- •½ cup unsalted butter
- •1 whole egg white
- •16 pieces fresh parsley leaves
- •16 pieces fresh sage leaves
- •16 pieces fresh rosemary leaves
- •16 pieces fresh thyme sprigs
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 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.
15 min
- 3.
Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
17 min
