Growing up, I never got the deal with shortbread. I always went for something multicolored or chocolatey. Thought shortbread just seemed a bit dull. But as I’m getting older (I’m sure one day I’ll also get wiser) I appreciate the sweet elegant simplicity of shortbread. That crispy crunchy melt in mouth combination, I have to confess. I’m now completely hooked. I love how easy it is to throw together too. And it always goes down a treat at coffee morning with the girls 💚
I love lemon and thyme as a flavour combination. The two are a match made in heaven. This perfectly simple, yet perfectly stunning little recipe is a good one to have at hand. And seems to tie perfectly with sunny days and spring time.
Any excuse to get me out and in to the herb garden. Those around me know I’m happiest with dirty feet and grubby knees. Thyme loves the spring and I adore the little flowers it gives.
This is my basic shortbead recipe, but I do tend to mix other flavours with different season. A few others to try are Lemon and Lavender or Orange drizzled with dark chocolate.
1/2 Cup Earth Balance softened
1/4 Cup Organic granulated Sugar
1 Tbs Icing Sugar (confectioners)
1Tbs Fresh Thyme
Zest of 1 Large Lemon
1tbs Lemon Juice
1/2 Tsp Salt
1 Cup Flour
1 Tbs Cornflour (corn starch)
More sugar for dusting.
Preheat oven to 350°.
Pop soft Earthbalance into a bowl and beat in the two sugars. Add the Thyme , lemon zest, lemon juice and salt and beat again. Sift the flour and corn flour together and slowly incorporate the flour into the butter mixture in two or three goes.
When it all comes to a dough pop between two sheets of baking paper or parchment and roll to about 1/4″ thick.
Transfer parchment onto a baking sheet and score into the shapes you like. I usually go with squares or rectangles. At this point give the shortbread a good dusting with granulated sugar.
Pop them into the oven for 12-15 minutes. Until golden around the edges. Leave to cool a little before cutting again and leave to cool compelelety before serving.