I made savory shortbread tonight, delicious!
I wanted something savory to add to the usual Christmas cookies and these are tasty and pretty. I even love the name, Scarborough Fair shortbread. I added black pepper, a pinch of cayenne, cut them into squares and sprinkled with kosher salt instead of sugar. My mom and I ate half of the first batch with cheese.
I even took a pic:
re: rose water
Also good with a little prepared fig jam!
* 1/2 cup unsalted butter, room temperature
* 1 tbsp sugar
* 1/2 tsp salt
* 2 cups all purpose flour
* 1 cup Stilton cheese (or other blue cheese)
* 1/4 cup ground pecans
1. Preheat oven to 325° F. Grease an 8-inch round baking pan and line with parchment paper. Cream together butter, sugar and salt, until pale and fluffy. Stir in flour until blended. Crumble Stilton with pecans and mix into flour mixture until just blended. Press dough evenly into bottom of prepared pan.
2. Score with a sharp knife and dock with a fork. Bake at 300° F for 45 minutes to 1 hour until firm and golden. Cut shortbread into wedges while warm, but allow to cool to room temperature before removing from pan.
3. Yield: 1 8-inch round baking pan. Makes 8 servings.
I made savory shortbreads yesterday too--rosemary shortbread. It's just sweet enough and just savory enough to be the perfect foil for the other two Christmas Day desserts: tarte tatin and orange/almond flourless cake.
My mom makes curry shortbread. It's so good for appetizers, esp. with cheese and fruit. Plus the pretty colour...