Name: Scarborough Fair Shortbread
Yield: 4 servings
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

Servings: 4 persons

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

1
Put oven rack in middle position and preheat oven to 375u00b0F.
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Scarborough Fair Shortbread

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