This text is part of the special book Plaisirs
At the dawn of a new harvest season which will bring us its share of fresh herbs, the time is well chosen to value in a gourmet way what we have left of our dried herbs from the past season!
Servings: about 30 shortbread cookies
Preparation time: 15 minutes + 30 minutes waiting
Cooking time: 15 to 17 minutes
Ingredients
1 cup (250 ml) local unbleached flour
¼ cup (60 ml) local spelled flour
2 tbsp. tablespoons (30 ml) local buckwheat flour
1 cup (250 mL) Microplane finely shredded firm cheese, lightly packed
½ tsp. 1/2 tsp (2.5 ml) salt + a little for garnish
½ cup + 2 tbsp. (155 ml) softened butter
1 beaten egg
1 C. (15 ml) of a mixture of dried herbs (rosemary, thyme and sage) + 2 tbsp. 1/2 tsp (10 mL) for garnish
Preparation
1. Preheat oven to 190°C (375°F), place oven racks in center of oven and line two baking sheets with baking mats.
2. In a large bowl, combine the flours, cheese and salt.
3. Add the butter and work with your fingers until the mixture has a texture of wet sand.
4. Add the beaten egg and the dried herbs, mix with your hands and form a ball of dough (if you plan to roll it out and form the cookie cutters) or a roll 5 cm in diameter (for slice into rounds or freeze the dough, see tip). Wrap in plastic wrap and refrigerate for 30 minutes.
5. To cut the biscuits with a cookie cutter, lightly flour the work surface and roll out the dough with a rolling pin to a thickness of about 5 mm. Cut the shortbread using a cookie cutter about 5 cm in diameter. If you have refrigerated the dough in a roll, you can slice the roll every 5 mm with a sharp knife. The shape will just be a little less regular.
6. Arrange the biscuits on the two plates, spacing them about 2 cm apart.
7. Very lightly moisten the top of the shortbread cookies with water and sprinkle with the reserved herbs. Tap gently with your fingers so that they adhere well.
8. Bake for 15 to 17 minutes, turning the plates and changing their position halfway through cooking. The sides should be golden brown.
9. Let the shortbread cookies cool completely before eating them so that they are firm and crispy (they can be stored in an airtight container at room temperature).
Trick
The raw dough shaped into a roll can be frozen after step 6. You can therefore easily bake a plate of about fifteen cookies on the spot, and freeze half of the roll to make another batch for a few days or a few weeks. later.
Variant
Replace half of the dried herbs reserved for the garnish with 5 ml (1 teaspoon) of dried Gaspé seaweed, for a little different note.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.