Sage Shortbread #FoodieReads
This recipe was loosely based on one included in the The Lost Apothecary: A Novel by Sarah Penner. I originally tried her recipe - that was made with rosemary - but it failed miserably. The proportions were all off and the shortbreads oozed and became one large greasy cookie. So, I called 'a mulligan', but I didn't have any more rosemary. I used my tried and true shortbread and folded in some fresh sage.
LEARN THIS PROCESS! This is a basic shortbread into which you can fold fresh herbs and even tea leaves. I have made them with Earl Grey tea and even candied fruits. BE CREATIVE...COOK FEARLESSLY!
On the Page
image from amazon.comI
I can admit that I sometimes buy books for their cover. This was one of those books.
Taking place in two different timelines - in a single location (London!) - both stories were engaging. I loved the story about the apothecary best, however, as she used her knowledge of plants to heal...and harm when needed. She only harmed when a woman was in need or in danger.
This is just one passage where the two timelines intersected. "I was pleased to find that it appeared written entirely in English—no strange symbols in this one—and the first few pages revealed a wide assortment of everyday 'recipes,' although not the sort required to make a pudding or a stew: Elixir to Extract Child’s Tendency to Lie Brew to Assign Infant’s Gender In Utero Tincture to Create Great Wealth Within a Fortnight Brew to Reduce Age in the Woman’s Body." This was well-written and enjoyable. I will certainly keep an eye out for any other books by the same author...with or without a beautiful book cover!
10 Tablespoons butter
1/2 cup organic sugar + some for rolling
2 teaspoons pure vanilla extract
1 Tablespoon honey (I used a wildflower honey)
2 Tablespoons fresh chopped sage
1 egg, beaten
1-3/4 cups flour
Also needed: parchment paper, rolling pin
Preheat the oven to 375 degrees Fahrenheit. Beat the butter and sugar until fluffy. Stir in honey until well combined. Beat in the egg, then carefully fold in the flour and sage.
Roll the dough into a long cylinder. Flatten the cylinder into a circular or rectangular shape, pressing coconut sugar into the edges. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.
Using a sharp knife, cut the dough widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Sprinkle with more sugar, if desired, and bake for 16-18 minutes until slightly browned. Transfer to a wire rack to cool completely. Enjoy with a glass of milk or a nice cup of tea.