Dollop some jam on the underside of a biscuit and top with another biscuit. Mix the jam and the white chocolate together. Take out and leave to cool completely on the tray. Bake for 10–12 minutes, until lightly golden. Roll out the cookie dough between 2 parchment papers into a quarter-inch thick and chill for one hour. Add in lemon zest and juice and mix then add in flour and mix to form lemon shortbread cookie dough. Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Mix together the butter and sugar until well combined. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Today I made it with lots of buttery Manchego cheese and Marcona almonds, with their delicious salty skins still on. My Asiago Lemon Thyme Shortbread was a big hit around here, and, as promised, I have experimented with other versions of this great go-with-a-glass-of-wine cracker. Line four baking trays with baking paper. Savory shortbread is an easy and elegant appetizer. Don't be tempted to knead the dough, simply bring it together.įlatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Add the flour and mix until a dough forms. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. You can optionally sprinkle with a little kosher salt as soon as they come out of the oven for a salty kick.Beat the butter and sugar until light and fluffy. Remove from oven and place baking sheet on a cooling rack. Bake for 15 minutes, but be sure to check at the 10 minute mark. Remember to use half the zest on the first piece of dough.Ĭut out pieces at your desired shape and size and place on a baking sheet. The rolling action will incorporate the lemon zest into the dough. Sprinkle some lemon zest on evenly as you roll the dough out to a 1/4 inch thickness. Wrap with plastic wrap and refrigerate for at least an hour. Wad the dough up into two equally sized flat discs. It’s done when the mixture pulls up from the sides of the bowl and clumps on the paddle. Reserve the additional lemon zest for later.Īdd the flour and turn the mixer on low to medium. I used a KitchenAid stand mixer with the paddle attachment, but whatever floats your boat.Īdd the salt-thyme mixture, two teaspoons of the lemon zest and lemon juice and turn the mixer back on low until these ingredients are incorporated evenly. The goal is to release the oils from the thyme leaves and to break down the kosher salt crystals.Ĭream the butter and powdered sugar together. Mash the salt and fresh thyme with a mortar and pestle. Use salted butter instead of unsalted to avoid the overly grainy texture.Ĭreaming the sugar is important, don’t skip that! Since shortbread is made mostly from butter that’ll make a big difference in the end. Wayne scored some kind of grassfed organic butter from Organic Valley with a high butterfat content that had that strong buttery smell when you open up the wrapper. Try to find the best/highest quality butter you can. I was afraid that I’d lose the crumbly texture and veer more towards a chewy cookie. Cut two 12×16 inch pieces of plastic wrap. Mix until ingredients are well combined and a stiff dough is formed. With the mixer on low, gently add dry ingredients into butter mixture. In a medium bowl, whisk together both kinds of flour, salt and rosemary. I noticed that some shortbread recipes call for egg, but I decided it against it. Add lemon zest, vanilla and egg and beat until incorporated. Using a finer-grained sugar like caster or confectioner’s produces a smoother texture. I couldn’t seem to find a definitive shortbread recipe that fit my ideal criteria - a little crumbly and not overly sweet - but came away with a few tips: Alternatively, place ingredients in a food processor and pulse until mixture resembles. Add butter and use your fingertips to gently rub it in until mixture resembles fine breadcrumbs. So this year, for the annual Serious Eats cookie swap, I decided to make a shortbread that veers a little towards the savory and aromatic side. Combine flour, caster sugar, polenta/semolina, egg yolk, lemon zest and thyme in a large bowl. I'm also not big on the fancy icing and decorations, they always seem to be taste better than they look. It’s that I prefer cookies where you can actually taste something besides sugar.
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