Last week I gave you a recipe for a cake with spinach, and despite my concerns, you seemed to like it. So, I decided to go with the flow and declare January 2015 a month of unconventional recipes.

And that is how today’s Sweet Saturday becomes Salty Saturday

This recipe is perfect for breakfast or a snack. It’s not sweet, but it’s crunchier than the sweet one. Great thing about it is also the fact that you can joggle with herbs and add to the dough whatever you like. The mix in the below recipe is my favorite, but you can use your own or whatever you have in your windowsill herbal garden.

I heard that in Great Britain there are contest of baking herbal shortbreads. They need to be perfectly crunchy, aromatic and they never ever can crumble while cut. I’m pretty sure, mine would not score high, they crumble like crazy but who cares when they taste just divine with humus and salsa?!

The original recipe comes from one of my favorite books of Sigrid Verbert.

Shortbread with Herbs

120g flour

110g butter

2 tablespoons chopped (or dried) parsley

1 teaspoon chopped (or dried) sage

1 teaspoon chopped (or dried) rosemary

1 teaspoon salt

pinch of sugar

Mix the flour with sugar, salt and herbs. Add butter and mix it with a fork until the mix become dough-like. Cool the dough in a fridge for 20 minutes.

Put it in a round springform, flatten and cut into 8 triangle pieces. You can also use a square muffin tray.

Bake in 180oC for about 15 minutes. Leave it to cool before cutting.

That’s it folks. Enjoy!



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