Scarborough Fair Shortbread

Recipe by Kerena

Not sure what magazine I got this from but the name is self explanatory.Will keep in an airtight container up to 5 days.

Top Review by TigerJo

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, originally published in Gourmet, Sept. 2005) Definitely a recipe I'll make again!

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 375 degrees.
  2. 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.
  3. Bake until golden brown, 15-17 minutes. Recut wedges while hot, then cool completely on sheet on rack.

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