Best 5 Scarborough Fair Shortbread Recipes
In the heart of Yorkshire, England, lies the charming town of Scarborough, renowned for its scenic coastline and rich culinary traditions. Among its delectable offerings is the Scarborough Fair Shortbread, a delightful shortbread cookie that has captured the hearts of locals and visitors alike. This classic treat is characterized by its buttery, crumbly texture and delicate sweetness, making it a perfect accompaniment to a warm cup of tea or as a delightful snack on its own. Scarborough Fair Shortbread holds a special place in the region's culinary heritage, often served at local fairs, markets, and tea parties. Its popularity has extended beyond Yorkshire, gaining recognition as a beloved British shortbread.
This article presents a collection of Scarborough Fair Shortbread recipes, each offering unique variations on this timeless classic. From the traditional recipe that embodies the authentic flavors of Scarborough to a gluten-free adaptation for those with dietary restrictions, these recipes cater to diverse preferences and dietary needs. Additionally, a vegan version of the shortbread is available, ensuring that everyone can indulge in the goodness of this Yorkshire delicacy. Furthermore, a recipe for Scarborough Fair Shortbread Cookies with Lemon Glaze adds a citrusy twist to the classic, while the recipe for Scarborough Fair Shortbread Bites provides a delightful miniature version of this delectable treat. Whether you prefer the classic recipe or are looking for a variation that suits your dietary preferences, this article has a Scarborough Fair Shortbread recipe for every taste.
SCARBOROUGH FAIR HERB BREAD
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
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 SHORTBREAD
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.
SCARBOROUGH FAIR HERB BREAD
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
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
SAFFRON SHORTBREAD
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
- Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.
SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING
I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!
Provided by French Tart
Categories Lunch/Snacks
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 190C/375F/gas mark 5.
- Grease a large baking dish or tray about 12" by 8" in size.
- Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
- Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
- Add the bacon and onion mixture to the soaked bread and mix well.
- Add the rest of the ingredients - continue to mix them together thoroughly.
- Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
- Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
- Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
- Also great for picnics, brunch or breakfast.
Tips:
- For the best results, use cold butter and cream cheese. This will help the shortbread to hold its shape and prevent it from spreading too much.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough and make the shortbread more tender.
- Don't overmix the dough. Overmixing will make the shortbread tough.
- Chill the dough for at least 30 minutes before baking. This will help to firm up the dough and make it easier to handle.
- Bake the shortbread in a preheated oven. This will help to ensure that the shortbread bakes evenly.
- Let the shortbread cool completely before cutting it. This will help to prevent the shortbread from crumbling.
Conclusion:
Scarborough Fair shortbread is a delicious and festive treat that is perfect for any occasion. With its buttery flavor and crumbly texture, this shortbread is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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