HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?
TELL US

I made savory shortbread tonight, delicious!

m
MsMonkey Dec 20, 2006 07:57 AM

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.

http://www.epicurious.com/recipes/recipe_views/views/232644

I even took a pic:
http://i127.photobucket.com/albums/p1...

  1. c
    Cinnamon Dec 22, 2006 05:16 AM

    Lovely, thank you! (By the way, if you Google around for Norwegian pepper cookies, those are good too - not quite savory, but very shortbready and not overly sweet, with a little kick.)

    1. rosielucchesini Dec 22, 2006 02:13 AM

      They look and sound delicious. I have saved the recipe in my epicurious recipe file for a later date-thanks for sharing! (Now if only I could've shared in the actual shortbread-SIGH!). :-)

      1. SilverlakeGirl Dec 22, 2006 02:05 AM

        Lovely!

        Do you think they could be made with no sugar?

        2 Replies
        1. re: SilverlakeGirl
          missclaudy Dec 22, 2006 02:43 AM

          Absolutely not.They are supposed to be sweet and salty.

          1. re: missclaudy
            SilverlakeGirl Dec 22, 2006 03:00 AM

            Did you make it as well?

            The original poster mentioned that they chose to sprinkle it with salt instead of sugar. I'm not a fan of sweets ... would love a truly savory shortbread which would preclude the inclusion of sugar.

        2. missclaudy Dec 22, 2006 01:03 AM

          Try these delicious shortbread from France made with pieces of cured olives,LES SCOURTINS AUX OLIVES DE NYONS.Truly delicious! Shttp://www.epicurious.com/recipes/recipe_vie...

          1. p
            piccola Dec 21, 2006 02:46 AM

            My mom makes curry shortbread. It's so good for appetizers, esp. with cheese and fruit. Plus the pretty colour...

            1. cristina Dec 20, 2006 01:48 PM

              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.

              1. j
                j2brady Dec 20, 2006 01:21 PM

                Hello,

                Savoury shortbreads are soo good!

                I have made some blue cheese short bread and then made a port ejly to go with them. It was delicious!

                Jenna

                3 Replies
                1. re: j2brady
                  rose water Dec 22, 2006 02:16 AM

                  MsMonkey, those are gorgeous and tempting.

                  j2brady, would you mind posting a recipe for your blue cheese short bread? that sounds fantastic.

                  1. re: rose water
                    j
                    j2brady Dec 23, 2006 02:15 PM

                    Also good with a little prepared fig jam!

                    Ingredients:
                    Stilton Shortbread

                    * 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


                    Directions:
                    Stilton Shortbread

                    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.

                    1. re: j2brady
                      rose water Dec 23, 2006 07:39 PM

                      This looks fantastic. Thank you so much.

                2. e
                  Elizzie Dec 20, 2006 11:46 AM

                  Those are some pretty shortbreads! Thanks for the recipe.

                  Show Hidden Posts