Lemon thyme shortbread
Instructions:
- The thyme adds charm to these simple biscuits. Makes 24-40, depending on the size of the cutter.
- 55g caster sugar
- 2 tsp lemon thyme leaves, finely chopped
- 115g butter, softened
- Finely grated zest of 2 lemons
- 170g plain flour
- Extra caster sugar, for dusting (or 2 tbsp caster sugar mixed with 1 tsp finely chopped lemon thyme, for an extra hit)
- Preheat the oven to 150C/300F/gas mark 2 and set aside a buttered nonstick baking sheet.
- Beat the sugar, thyme, butter and lemon zest until pale and creamy (this can be done in a food processor), then scrape into a large bowl and beat in the flour until it forms a stiff dough.
- Place the dough on a sheet of greaseproof paper and lay another sheet of greaseproof paper on top.
- Gently press down with a rolling pin and roll out thinly.
- Lift off the top sheet and stamp out the biscuits with a floured 4cm- or 6cm-diameter round cutter (or use any size or shape you like).
- With a palette knife dipped in flour, carefully lift the rounds off the bottom sheet of paper and gently transfer to the baking sheet.
- Lightly squidge together the dough offcuts, and repeat until all the dough is used up.
- Bake in the centre of the oven for eight to 12 minutes, or until tinged a very pale brown around the edges.
- Transfer the biscuits to a cooling rack (take care: they will still be soft) and immediately sprinkle with extra caster sugar (or the sugar/thyme mix).
- Serve once cool and crisp.