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Thyme, Lemon, and Sea-Salt Shortbread

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Introduction

Thyme, Lemon, and Sea-Salt Shortbread offers a delightful twist on classic shortbread with its fresh and zesty flavors. This recipe promises to deliver an indulgent yet light treat that’s perfect for any occasion.

Tips for this recipe

For the best results, ensure butter is at room temperature before mixing and handle dough gently. Letting the shortbread rest after cutting can help in achieving a perfect texture.

Why you will love this recipe

The harmonious blend of thyme, lemon zest, and sea salt elevates traditional shortbread to new heights. It’s the perfect balance between aromatic freshness and satisfying sweetness, making it an exceptional dessert for those who appreciate culinary creativity.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon freshly grated lemon zest
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 large egg, lightly beaten
  • 2 large egg yolks
  • 2 teaspoons water
  • 1 tablespoon coarse sea salt

Adviced equipment

Silicone Baking Mat
Parchment Paper Sheets
Nonstick Baking Mat or Silicone Mat with Rolling Pin Imprints
Pint Glass or Ovenproof Measuring Cup
Digital Kitchen Scale (optional)
Large Mixing Bowls
Wooden Spoon or Spatula
Rolling Pin
Cooling Rack or Parchment Paper-Lined Trays
Digital Food Scale (optional)

History of the recipe

Shortbread has roots stretching back to medieval times, but Thyme, Lemon, and Sea-Salt Shortbread is a modern twist that brings together classic flavors with contemporary techniques. The use of thyme reflects an innovative approach to baking shortbread by incorporating fresh herbs.

Fun facts about this recipe

Shortbread is traditionally a Scottish dessert, yet Thyme adds a refreshing twist that resonates with today’s global palate. This shortbread variant highlights the versatility of butter as an ingredient and showcases how simple additions like thyme can transform a basic recipe into something extraordinary.

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Thyme, Lemon, and Sea-Salt Shortbread

Thyme, Lemon, and Sea-Salt Shortbread

amanda

Equipment

  • Silicone Baking Mat

  • Parchment Paper Sheets

  • Nonstick Baking Mat or Silicone Mat with Rolling Pin Imprints

  • Pint Glass or Ovenproof Measuring Cup

  • Digital Kitchen Scale (optional)

  • Large Mixing Bowls

  • Wooden Spoon or Spatula

  • Rolling Pin

  • Cooling Rack or Parchment Paper-Lined Trays

  • Digital Food Scale (optional)

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 tablespoon freshly grated lemon zest

  • 1 1/2 teaspoons finely chopped fresh thyme

  • 1/2 cup (1 stick) unsalted butter at room temperature

  • 1 large egg, lightly beaten

  • 2 large egg yolks

  • 2 teaspoons water

  • 1 tablespoon coarse sea salt

Instructions

1

Instruction 1

Stir the flour, salt, lemon peel, and thyme together in a medium bowl. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.
2

Instruction 2

Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch disc, wrap in plastic film, and refrigerate until firm, about 1/2 hour.
3

Instruction 3

Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off. Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 1 week.
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