I am suffering a surplus of herbs. I know, poor me, right? Ever since I planted that herb box, we’ve been enjoying caprese salads made with fresh basil and omelets with chives, but there are a few herbs that are getting a little less use — specifically the thyme and rosemary. You know, roasting herbs. The chickens are so good at the rotisserie down the street that I haven’t really found a reason to get my oven rip-roaring hot and roast a bird of my own.
I saw this recipe on Food52 and thought it would be an interesting way to use some greenery that would probably go to waste otherwise. I didn’t realize that these little things would be so addictive. They’ve got that sweet-salty thing going for it, and also all that butter, but it’s really the herbs that make them. Not enough to make them truly savory, but enough to give them a little hint of je ne sais quoi, just a little herbaceous tingle. Delicious with a bit of tea.
Adapted from Food52
1 cup all-purpose flour
1/2 tsp kosher salt
3 tbsp sugar
2 tsp fresh herbs, very finely chopped (I used thyme and rosemary — make sure to use sturdier herbs.)
1/2 cup (1 stick) unsalted butter, at room temperature.
Preheat oven to 350°.
In a medium-sized bowl, mix together the flour and salt. Use your fingers to rub together 2 tbsp of the sugar and the chopped herbs to help release the oils and add this mixture to the flour.
Add the butter to the flour mixture and mix with a wooden spoon until the dough comes together.
Press the dough into a 9-inch round or square baking pan (or shape into a 9-inch square on a baking sheet). Prick the dough all over with a fork and score into small rectangles. Sprinkle the remaining 1 tbsp of sugar over the dough.
Bake for 20-30 minutes, until golden. While it is still quite warm, cut along your score lines with a sharp knife. Allow the shortbreads to cool completely before removing them from the pan.