- Merrill
Several weeks ago, Amanda and I received a delicious assortment of goodies from Maggie Battista (alias eatboutique) that included an addictive sweet and savory shortbread with herbs in it. Neither of us could get enough of the buttery, fragrant cookies -- we had to ration out the package so that we wouldn’t eat it all at once.
Then a week or two later, I was at my friend Sara's for dinner, and she set out a little plate of homemade sage shortbread rounds for dessert. Inspired by this coincidence, I decided to include my own version of Sara's crumbly, sage-infused treats in a column on Summer Berry Desserts I was working on for the Boston-based magazine The Herb Quarterly.
Below is an adapted recipe that calls for the addition of any fresh herb of your choosing. I'd probably recommend using hardier varieties like sage, rosemary and thyme over herbs like tarragon or basil that bruise easily. But why not experiment? If you find a winning combination, please let me know in the comments section below.
Sweet and Salty Herbed Shortbread
Makes about 27 pieces
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2 tablespoons plus 1 teaspoon sugar
- 1 teaspoon finely chopped fresh herbs (sage, rosemary, thyme, lavender, etc.)
- 1 stick unsalted butter at room temperature
I love the flavor of thyme and lemon together.... what do you think of lemon tartlets with thyme shortbread crust?
With any of these recipes, mix 2T sanding sugar (or turbinado sugar) with 1/2t sea salt and sprinkle lightly on the top before baking for a slight crunch and a pleasantly salty surprise.
Great idea!
I just made these with a combo of rosemary, lavender and lemon zest. Then added a blackberry/lemon glaze. Really yummy! And beautiful to look at. Interesting tasting note: I didn't notice the rosemary as much until I added the blackberry glaze. Thanks for this great recipe! Can't wait to try it in some of my tarts.
I do a rosemary and orange zest shortbread with either a Cointreau glaze or Cara Cara and Meyer Lemon marmalade spiked with whatever orange liqueur I have on hand. It's great during the dark days of February. ;o)
I've added Anise Hyssop to shortbread before -- more on the sweet side rather than a savory herb, but a really lovely flavor.
Merrill is a co-founder of food52.
added about 1 year agoThat sounds lovely.
I make a rosemary shortbread cookie as part of my holiday cookie box every year. It's the perfect taste for Christmas, and exquisite with Champagne.
Merrill is a co-founder of food52.
added about 1 year agoI've never paired the two before, but I will now!
So nice, I've baking this semester, this will be my secret weapon! Mrs L. what a great idea! I'm thinking about a blackberry tart with sage shortbread crust??
Merrill is a co-founder of food52.
added about 1 year agoYummy! Love the idea of pairing dark syrupy berries with woodsy sage.
I've had those savory shortbreads from the eat boutique goody box, and I agree they are delicious! I seem to recall Marlow & Sons having savory shortbreads from time to time, too. I may just have to re-think this whole "no baking" thing of mine :)
Merrill is a co-founder of food52.
added about 1 year agoIf food52 can inspire you to become a baker, we'll consider our work here to be done.
LOVE your recipes in The Herb Quarterly, Merrill. And all the cute illustrations. This sounds yummy. I might have to experiment with my Lemon Posset and make a tart, like apartmentcooker did.
Merrill is a co-founder of food52.
added about 1 year agoWow, I'm so flattered that you read my pieces in HQ! I think the lemon posset/herbed shortbread combo could be a real winner.
mmm butter and flour...great crust and great shortbread!
Merrill is a co-founder of food52.
added about 1 year agoSo true! My mother's go-to pie crust is a buttery, crumbly, pat-it-into-the-pan crust. Nothing better.
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