Monday, 2 July 2012

Thyme Shortbread

Crumbly, rich and fragrant- delicious!

250g plain flour
130g butter
100g caster sugar (if you want an extremely fine shortbread, substitute with icing sugar)
a couple of sprigs of thyme

Mix the flour and sugar together in a cold glass bowl.
Pull the thyme leaves off and rub to release the flavour.
Add the thyme to the flour and sugar and mix.
Dice the cold butter and rub into the flour until you have a crumb mixture.
Cover with clingfilm and leave in the fridge to harden up.
After 20 minutes, preheat the oven to 200 degrees, and ten minutes after that, butter a tin for the shortbread.
Take the crumb mixture out of the fridge, and compress into the buttered tin.
Flatten the mixture so the shortbread doesn't rise, but don't push it down too much or it will become quite crisp when cooked.
After the shortbread has been in the oven for 10 minutes, turn the temperature down to 180 degrees, and leave to cook until golden and hard. This should take about 25 minutes.
Leave the shortbread to cool down and eat.
Store in an airtight container for 3 days.

Serve with clotted cream and a sprig of thyme.

Replace thyme with other flavours like: tea, mint, orange, chilli.

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