Are you looking for a bite to sweeten your afternoon coffee? East thyme lemon shortbread it is a great alternative. Shortbread is a traditional Scottish shortbread made with one part white sugar, two parts butter, and three parts wheat flour. Easy to memorize, right?
It is a simple cookie for which it is only necessary to use the hands, so everyone can participate. It is more delicate to handle them once they are made since they crumble easily. Therefore, it is advisable to mark the cuts before baking and divide the different cookies while it is still hot.
Yes, the usual thing is to prepare a large rounded dough, although for convenience at home we always make it rectangular. What if we usually vary are the ingredients that we add to give them flavor. Sometimes we go for cocoa, others for cinnamon and this time, for a very soft combination of thyme and lemon that we love. You have to try them! Of course, in moderation, they are a bomb!
The recipe
- ½ cup of white sugar
- 2 cups of flour
- A pinch of salt
- The zest of 1 lemon
- 1 teaspoon fresh thyme, finely chopped
- 1 tablespoon of lemon juice
- 225 g. very cold butter, cubed
- Extra sugar for dusting (optional)
- We preheat the oven at 160ºC and we prepare a non-stick mold with a removable bottom.
- Put the sugar, flour, salt, thyme and lemon zest in a bowl and we mix well.
- Then, add the lemon juice and butter and work the dough pinching it with your fingers until a sandy mixture is achieved.
- Once achieved, we put the dough in the mold pressing with the fingers to compact it well and achieve a uniform surface.
- We make the marks where we will later cut the cookies. Shallow cuts.
- We sprinkle sugar on top and we take to the oven for 40 minutes or until the surface begins to take on a very light golden color.
- Then we take out the mold and let it warm on a rack for 8 minutes. We remove the sides of the mold and we cut the dough into portions while it's still hot ..
- Leave the thyme and lemon shorbreads on the removable bottom until they are completely cold.