Anise shortbread from The Last Course: The Desserts of Gramercy Tavern (page 175) by Claudia Fleming and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tarragon-macerated strawberry shortcakes with tarragon cream; Buttermilk panna cotta with strawberry rosé gelée; Strawberry sorbet; Tarragon ice cream; Pernod whipped cream; Tarragon-macerated strawberries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janeh9 on March 30, 2020

    These are light and lovely. I froze half of the dough in a log, about 1 1/2” diameter - sliced and baked. Less elegant, but equally delicious! I had a roll of World Peace Cookie dough in the freezer that I baked and served along with them. Such a luxury!

  • Breadcrumbs on June 28, 2015

    p. 175 – A beautiful shortbread. The author suggests these could be layered with some tarragon-macerated strawberries and topped with whipped cream. With some guests arriving in a few days, this seemed like a great idea for a special dessert that wouldn’t require much active time on the day I’m serving. These shortbreads are light and buttery. Not too sweet with the lovely flavour of anise in every bite. I froze half the dough so I could make another batch next month with minimal effort. My only nit with the recipe was that once I removed the dough from the freezer it took quite a while for it to be soft enough to roll so I’d allow for that next time. Photos here: http://chowhound.chow.com/topics/1015217?commentId=9622623#9622623

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