Verbena Shortbread to accompany Strawberry/Raspberry Wood

On dine chez NanouReviews(1)
Emily M.: "The shortbread is absolutely delicious from this…" Read More
13Ingredients
120Calories
80Minutes

Shortbread is a rich and decadent dry cookie that is great to serve with coffee or tea. This recipe for Verbena Shortbread is tasty and perfect paired with a strawberry and raspberry gelatin. Whether it is for a party, book club, or you just want something sweet, these shortbread cookies will surprise. We are sure these sweet treats will be the talk of the event, and you will be the star.

Ingredients

  • 2 egg yolks
  • 80 grams sugar (fine)
  • 80 salted butter (gramssoftened)
  • 120 grams flour
  • 4 grams baking powder
  • salt
  • 8 verbena (leaves)
  • semi-skimmed milk (25 cl.)
  • cream (25 cl.)
  • 1 vanilla bean
  • 3 egg yolks
  • 60 grams granulated sugar
  • 2 gelatin leaves (for a fairly firm texture)

Directions

  1. Preheat oven to 340 degrees Fahrenheit.
  2. In a bowl, whisk the egg yolks and sugar until mixture whitens.
  3. Stir in the butter, then the flour, baking powder, and salt. Add verbena leaves cut into small pieces. Mix.
  4. Roll out the dough to 5 millimeters thick.
  5. Cut with small pastry rings, and place in pastry rings so they do not distort during cooking.
  6. Place on a silicone sheet on a baking tray. Let stand 30 minutes in the refrigerator.
  7. Bake for 15 minutes at 340 F.
  8. In a bowl, beat the eggs yolks and sugar. Set aside.
  9. In a saucepan, boil the milk and the cream with the vanilla pod split lengthwise.
  10. Remove from heat and cover so that the vanilla infuses .
  11. Cover for 10 minutes.
  12. Scrape the inside of the vanilla bean with the tip of a knife. Warm up the milk.
  13. Add the hot liquid to the egg and sugar mixture.
  14. Stir and pour in the pan, thicken over low heat, stirring constantly.
  15. Remove from heat.
  16. Soak the gelatin leaves in cold water.
  17. Wring out, and add them to the hot cream, stir to completely metl gelatin.
  18. Pour into ramekins; cool at room temperature, then refrigerate.
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NutritionView more

120Calories
Sodium5%DV110mg
Fat4%DV2.5g
Protein10%DV5g
Carbs7%DV20g
Fiber0%DV0g

PER SERVING *

Calories120Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat1g5%
Trans Fat
Cholesterol90mg30%
Sodium110mg5%
Potassium20mg1%
Protein5g10%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber0g0%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Emily M. 9 Jul 2015
The shortbread is absolutely delicious from this recipe. This dessert is quickly devoured when I serve it and it’s not that difficult to make either.