Friday, 16 October 2015

Lemon and Thyme Shortbread

After my lovely risotto on Saturday evening, I was inspired to experiment with the two flavours that combined so well together. Plus I had a ton of left over thyme so it seemed a shame to waste it. This recipe is a twist on your regular plain shortbread. The tartness of the lemon and the spiciness of the herb contrast well with he sweetness of the shortbread. It is a sophisticated recipe to impress people and by showing them your wide range of flavours and ideas.


  • Zest of 1 whole lemon
  • 1 teaspoon of thyme leaves (no stems)
  • 170g Plain Flour 
  • 55g Sugar
  • 120g Butter
  • 1 teaspoon of demerara sugar


  1. Preheat the oven to 150C/ 300F, line a baking tray with baking parchment.
  2. Beat the sugar, thyme, butter and lemon zest until pale and creamy. You can do this part with an electric mixer.
  3. Then beat in the flour, I used a spoon and then my hands to ensure the flour was properly mixed in.
  4. Then roll out the mixture to a thickness of your choice, I did to around 2cm to 4cm.
  5. Using a cookie cutter, cut 12 identical sized shortbread.
  6. Place in the oven for 12 minutes the shortbread should be pale with a few brown tinges around the edges.


When it came to decorating these delicate biscuits, I Tried 3 different methods to see which idea my family preferred, Above the shortbread is drizzled in lemon icing to make this I mixed some icing sugar with pure lemon juice from a lemon and then sprinkled with a few thyme leaves, the others re plain. And below I cut out the centre out with a knife and filled the biscuit with thick lemon curd. You could also before popping them in the oven sprinkle them with brown demerara sugar to create a crunchy topping, its up to you!


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