Lemon Thyme Shortbread
23/01/2013 § 2 Comments
I have always had trouble with shortbread. Although it has very few ingredients, I always over mix the dough, or it is too dry, or too wet, or the texture isn’t right. After looking all over the internet for far too long, I found a recipe that created the nicest shortbread I have had in a long time!
“What can make the most amazing shortbread even better?!” I hear you cry.
Lemon thyme. That’s what. Nothing fascinates me more than mixing ‘savoury’ herbs with sweets. They can add a whole new layer of flavour if it used correctly and if you don’t tell people what the ‘secret ingredient’ is, I can guarantee they won’t stop eating them until they have figured it out! So best make a big batch…
Like I said earlier, they have very few ingredients, so use the best quality you can buy. As the brilliant Micheal Roux Jr said “The simpler the recipe, the better it should be”.
- 55g unsalted butter (softened)
- 115g caster sugar
- 170g flour
- 2 tsp finely chopped lemon thyme
- the zest of 2 lemons
- 1 tsp thyme mixed with 2 tsp sugar for dusting (optional)
- Cream the butter and sugar together until light and pale. Use a k mixer if you have one, I don’t…*sigh*
- When light and fluffy, slowly sift in the flour and mix, stop as soon as it comes together. Use your thumb and finger if you find it easier.
- It will be a little loose at this point but do not worry! Cover and chill for a few minutes.
- Place a sheet of greaseproof on the side, pour your mixture on top and bring together gently with your hands. Try and aim for a rectangle with as few cracks as possible.
- Cut out shapes either with a knife or a cutter, I just made narrow rectangles.
- Place carefully on a baking tray covered in greaseproof and cook at 150c for 20-25 minutes. Do not let them brown!
- Take them out and cool in the tray for 5 minutes, sprinkle with the thyme sugar if you are using it, then transfer to a wire rack for further cooling. Around 30 minutes should do it.
Would be great to hear from you on this one, I find them incredible! What do you guys think of using herbs in desserts?