Best 8 Scarborough Fair Shortbread Recipes

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Get ready to embark on a delightful culinary adventure as we unveil the secrets behind creating the perfect Scarborough Fair shortbread. This tantalizing treat, steeped in the rich traditions of Yorkshire, England, is renowned for its crumbly texture, buttery flavor, and a hint of sweetness that will transport your taste buds to a realm of pure bliss. As we delve into the world of shortbread, we'll uncover the secrets to achieving that perfect balance of flavors and textures, ensuring every bite is a symphony of delight. So, gather your ingredients, prepare your kitchen, and let's embark on a journey towards creating a Scarborough Fair shortbread that will leave you and your loved ones spellbound.

Let's cook with our recipes!

SCARBOROUGH FAIR SHORTBREAD



Scarborough Fair Shortbread image

Categories     Bread     Bake     Quick & Easy     Rosemary     Sage     Thyme     Parsley     Gourmet

Yield Makes 16 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup plus 1/2 tablespoon superfine granulated sugar
1/8 teaspoon salt
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme
1 stick (1/2 cup) unsalted butter, softened
1 egg white, lightly beaten
16 small fresh parsley leaves
16 very small fresh sage leaves (1/2 inch)
16 fresh rosemary leaves
16 (1-inch) fresh thyme sprigs

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
  • Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.

SCOTTISH SHORTBREAD II



Scottish Shortbread II image

Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.

Provided by Cheryl Otten

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Yield 12

Number Of Ingredients 3

1 ½ cups all-purpose flour
⅓ cup white sugar
¾ cup butter

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Blend all ingredients well. Dough will be stiff.
  • Press into a 9 x 9 inch buttered dish. Prick top with a fork.
  • Bake until pale golden brown on the edges. Cool and cut into squares.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 5.6 g

FRASER SHORTBREAD



Fraser Shortbread image

This is a Scottish Shortbread that I have created by trial and error. It is a favorite of my family and friends.

Provided by Margaret Fraser

Categories     Shortbread Cookies

Yield 60

Number Of Ingredients 5

2 cups butter
3 cups all-purpose flour
3 cups cake flour
1 ½ cups white sugar
½ cup cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
  • Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
  • Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 16.3 g, Cholesterol 16.3 mg, Fat 6.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 43.9 mg, Sugar 5 g

SCARBOROUGH FAIR SHORTBREAD



Scarborough Fair Shortbread image

Not sure what magazine I got this from but the name is self explanatory.Will keep in an airtight container up to 5 days.

Provided by Kerena

Categories     Scottish

Time 1h

Yield 16 wedges, 16 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 cup superfine sugar
1/2 tablespoon superfine sugar
1/8 teaspoon salt
2 teaspoons fresh flat leaf parsley, finely chopped
1/2 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1/2 cup unsalted butter, softened
1 egg white, lightly beaten
16 fresh parsley leaves, small
16 fresh sage leaves, very small
16 fresh rosemary sprigs, very small
16 fresh thyme sprigs, very small

Steps:

  • Put oven rack in middle position and preheat oven to 375 degrees.
  • Stir together flour, 1/4 cup sugar, salt and chopped herbs, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2 - 7" round on an ungreased baking sheet. Crimp edges of rounds and cut into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining sugar. Prick each wedge once with a fork.
  • Bake until golden brown, 15-17 minutes. Recut wedges while hot, then cool completely on sheet on rack.

Nutrition Facts : Calories 94.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 22.7, Carbohydrate 9.5, Fiber 0.2, Sugar 3.5, Protein 1.1

SCARBOROUGH FAIR HERB BREAD



Scarborough Fair Herb Bread image

Our dinner group hosted a meal with the theme of Parsley, Sage, Rosemary and Thyme, which are mentioned in Simon & Garfunkel's "Scarborough Fair" song. Those herbs fabulously flavor this delightful bread.-Laurel Leslie, Sonora, California

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 8

6 cups all-purpose flour
3 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
2 teaspoons salt
3 tablespoons minced fresh parsley
2 teaspoons each minced fresh sage, rosemary and thyme
2-1/2 cups warm water (120° to 130°)
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs. Add water; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Brush with butter.

Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 151mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SCARBOROUGH FAIR HERB BREAD



Scarborough Fair Herb Bread image

Make and share this Scarborough Fair Herb Bread recipe from Food.com.

Provided by Ceezie

Categories     Breads

Time 2h45m

Yield 16 serving(s)

Number Of Ingredients 10

6 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 1/2 tablespoons active dry yeast
2 1/2 cups warm water (120 to 130F)
1 tablespoon finely chopped flat leaf parsley
1/4-1/2 teaspoon finely chopped sage
1/4-1/2 teaspoon finely chopped rosemary
1/4-1/2 teaspoon finely chopped thyme
1 tablespoon melted butter

Steps:

  • Grease two 9-x-5-inch loaf pans.
  • Combine 4 cups flour, sugar, salt, yeast, and 2½ cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
  • Preheat oven to 375°F
  • Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.

Nutrition Facts : Calories 188.8, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.9, Sodium 298.6, Carbohydrate 38.1, Fiber 1.7, Sugar 1.7, Protein 5.6

ROYAL SCOTCH SHORTBREAD



Royal Scotch Shortbread image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield About 28 cookies

Number Of Ingredients 4

2 cups sifted flour
1/2 cup sifted powdered sugar
1/4 teaspoon salt
1 cup cool butter, cut into chunks

Steps:

  • Preheat oven to 300 degrees. Sift the flour, sugar and salt together. Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly. Work into a ball and knead briefly. Pat into a 1/4-inch sheet on an ungreased cookie sheet. Cut the dough into 2-inch diamonds.
  • Bake for 45 minutes. Remove from the oven. Immediately recut the cookies. Separate carefully and cool on a rack. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 22 milligrams, Sugar 2 grams, TransFat 0 grams

SCARBOROUGH FAIR STUFFING



Scarborough Fair Stuffing image

This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.-April Greenwood, Lakewood, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 10

10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup butter, melted

Steps:

  • In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 622mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your shortbread. Look for butter that is at least 82% butterfat, and use good-quality flour and sugar.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making it more tender.
  • Work the dough quickly and gently. Overworking the dough will make it tough. Just mix it until it comes together, then shape it into a ball.
  • Chill the dough before baking. This will help to prevent the shortbread from spreading too much in the oven.
  • Bake the shortbread in a preheated oven. This will help to ensure that it bakes evenly.
  • Cool the shortbread completely before serving. This will help to prevent it from crumbling.

Conclusion:

Scarborough Fair shortbread is a delicious and easy-to-make treat. With its buttery flavor and crumbly texture, it is sure to be a hit with everyone who tries it. Whether you are making it for a special occasion or just for a snack, you are sure to enjoy this classic Scottish shortbread.

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