-SCARBOROUGH FAIR SHORTBREAD~

-Scarborough Fair Shortbread~ image

Provided by @MakeItYours

Number Of Ingredients 26

1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon garlic salt
1 teaspoon onion powder
2 teaspoons finely-chopped, fresh parsley
1/2 teaspoon each, finely chopped, fresh:
sage
rosemary
thyme
1/4 teaspoon black pepper
1 stick butter, softened
1 egg, lightly beaten
whole, small leaves of each herb for decorating the top
1, This is a gorgeous goat cheese spread inspired by a Paris garden. The next time I whip up a batch with the flowers I'll take a picture and post it here. Today I'll be making it without the flowers, so, not too exciting of a photo op.
Combine:
8 oz. Montrachet goat cheese
3 Tablespoons extra virgin olive oil
3 Tablespoons whole milk plain yogurt
3 Tablespoons fresh, chopped chives
2 Tablespoons fresh, chopped parsley
1 teaspoon fresh, chopped mint
1 teaspoon fresh, chopped thyme leaves
1 teaspoon fresh, chopped rosemary leaves
fresh, edible, pesticide-free flowers:
nasturtiums, pansies, rose petals
johnny jump-ups...

Steps:

Preheat oven to 375 degrees F. Stir flour, sugar, garlic salt, onion powder, chopped herbs and pepper together in a bowl. Cut in butter with a fork until dough forms. Divide dough in half. Pat each into a 7 inch round on an ungreased baking sheet. Cut each round into 8 even wedges. Brush with egg and decorate top with the whole, small herb leaves, leaving some shortbread showing, don't completely cover them with leaves. Poke each wedge with a fork. Bake until golden, 15-17 minutes. Re-cut wedges while shortbread is still hot. Cool completely. Serve with assorted cheeses, fruits, Jardin des Tuilieres Pont de Barret Goat Cheese (recipe below), and tea or wine.
Mix everything except the flowers. Top toasted baguette slices with the mixture...then some assorted raw veggies (I love thin sliced purple onion, radishes, carrots and artichoke hearts.) Top with edible flowers. Season with salt and pepper to taste