Cornmeal Shortbread with Herbs and Honey
By Amy Maltzan, adapted from The New York Times
This buttery shortbread can be a luscious bridge between a soft, earthy cheese and a sweet dessert Riesling. We thought it was a knockout with the “Little Pond” cheese from Keeley’s Cheese Company and the Hermann J. Wiemer 2013 Late Harvest Riesling.
Makes 1 8×8 or 9×9 pan
1½ cups all-purpose flour
1/2 cup cornmeal (we like Farmer Ground Flour’s Cornmeal)
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon fennel seed
1 teaspoon plus 1 pinch kosher salt
Several grindings fresh black pepper
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
2 teaspoons honey
In the bowl of a food processor, pulse together flour, cornmeal, sugar, rosemary, fennel, salt and pepper. (Alternatively, whisk together by hand in a large mixing bowl.)
Add chunks of cold butter and honey; pulse until most pieces are the size of oatmeal. Continue pulsing until finely ground and just starting to clump together, but don’t over-process. The mixture should look sandy. (Alternatively, use a pastry blender to cut in the butter and honey until the same sandy texture is reached.)
Pour the mixture into an 8×8 or 9×9 pan and use your hands to firmly press the dough down into the pan. Prick all over with a knife or skewer.
Bake until golden brown, 35-40 minutes for a 9×9 pan or 45-50 minutes for an 8×8 pan. Let cool slightly before cutting bars to serve (I cut mine into 1×2-inch bars.)
Photo by Amy Maltzan
The above recipe is from our current May/June issue, out now!