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LEMON THYME SHORTBREAD RECIPE

1 year ago

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 LEMON THYME SHORTBREAD
You can add all sorts of flavorings to shortbread, from vanilla and cocoa powder to hazelnuts and almonds. Herbs are good too: rosemary and lavender both work well, as does lemon thyme, which gives the shortbread a lovely delicate perfume.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Sift the flour into a bowl with the salt and set aside. Put the butter and sugar in a mixing bowl and beat with an electric mixer until smooth and creamy.
  2. Turn the mixer to its lowest setting and, with the motor running, add the lemon thyme, then the flour, a little at a time, until combined. Shape into a flattened ball with your hands, wrap in plastic wrap, and chill for at least 20 minutes.
  3. Meanwhile, preheat the oven to 325°F.
  4. For shortbread fingers, gently pack the dough into a lightly buttered Swiss roll pan (roughly 12 x 8 inches). Score the surface to mark out the fingers and prick all over with a fork. If you want to make circular cookies, roll out the dough on a lightly floured work surface to ¼ inch thick, then stamp out the rounds using a 2½-inch cutter. (You can gather together the scraps and reroll them once.) Transfer to 2 lightly buttered baking sheets, leaving a little space between the cookies, then prick them with a fork.
  5. Bake for 15–20 minutes until pale golden, checking often as ovens vary and the shortbread can easily burn. Cool in the pan or on the sheet until firm, then transfer to a wire rack to cool completely.
  6. Sprinkle with superfine sugar, if you like, and store in an airtight container.

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