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 Savory Lemon Herb Shortcakes |
 Mise En Place for ingredients. |
 These adapt easily to various ehtnic dishes by changing the herbs and seasonings used. |
 Mix all dry ingreients together. |
 Add liquid ingredients and mix until just combined. Do not over mix. |
 Divide into 9 equal portions on prepapred sheet pan. Flatten tops slightly with damp fingers. |
 Bake 12-15 minutes or until golden brown. Cool on rack. They freeze well. |
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This is a savory shortbread recipe adapted from one that appeared in the San Francisco Chronicle in 1995. Split in half these make a great base for savory dishes or main dish salads. By varying the herb ingredients they can be modified for various ethnic dishes. This one follows a Greek theme using Oregano. They freeze well.
Ingredientes
- 2 cups Flour
- 2 Tb Cornmeal
- 1 1/2 tsp Kosher salt
- 1 tsp baking soda
- 1 Tb baking powder
- 2 tsp sugar
- 2 tsp dried oregano
- 1 tsp granulated garlic
- zest of 2 lemons
- 4 Tb lemon juice
- 4 Tb olive oil
- 2/3 cup milk
Direcciones
- Preheat oven to 400^. Grease; or line sheet pan with parchment or Silpat. Combine all dry ingredients in mixing bowl; stir to blend. Make a well in the center. Add lemon zest, juice, olive oil and milk. Stir to mix until just combined. Do not overmix or shortcakes will be tough. Divide into 9 equal portions onto the prepared sheet pan ( I used an ice cream scoop sprayed with cooking spray to divide). Slightly indent tops with dampened fingers to flatten. Bake for 12-15 minutes or until golden brown. Remove to a rack to cool. Split in half to use as a base for savory main dishes or main dish salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 9 servings | |
| Calories 162 | |
| Calories from Fat 55 | 34% |
| Total Fat 6.23g | 8% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 860mg | 36% |
| Potassium 67mg | 2% |
| Total Carbs 23.08g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.02g | 1% |
| Protein 3.34g | 5% |
