Thyme adds character to this simple shortbread. Use lemon thyme if you have some. This recipe can also be made with young, finely chopped rosemary leaves or fresh lavender flower buds. I like to serve the shortbread with pannacotta and Raspberry Coulis (see page 109).
Preparation: 25 mins
Cooking : 12 mins
Makes 30–40 biscuits, depending on the size of the cutter
55g/2oz/heaped ¼ cup caster/superfine sugar
2 tsp finely chopped thyme leaves
115g/4oz/½ cup butter, softened, plus extra for greasing
finely grated zest of 2 lemons
175g/6oz/1¼ cups plain/all-purpose flour, plus extra for dusting
THYME TOPPING
2 tbsp caster/superfine sugar
1 tsp finely chopped thyme leaves
Preheat the oven to 150°C/300°F/Gas 2 and grease a baking sheet. Beat the sugar, thyme, butter and lemon zest in a food processor until the mixture is creamy. Put into a large bowl and beat in the flour to form a stiff dough.
Roll out thinly on a lightly floured surface and stamp out biscuits using an attractive cutter (I like heart shapes). Transfer to the prepared baking sheet and bake in the middle of the oven for 8–12 minutes until golden around the edges. Transfer to a wire cooling rack. Mix together the sugar and thyme and sprinkle over the shortbread. Serve when they are cool and crisp.