Description
Delicate, buttery shortbread cookies infused with bright lemon zest and subtle fresh lemon thyme, offering a refined twist on a classic melt-in-your-mouth treat.
Ingredients
- 2 cups all-purpose flour (240 g)
- 2/3 cup granulated sugar (133 g)
- 1 1/2 to 2 tablespoons fresh lemon thyme leaves, finely chopped
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon zest
- 1 cup cold unsalted butter, cut into cubes (226 g)
- 1 teaspoon flaky sea salt, for topping
- 1 teaspoon coarse sanding sugar or demerara sugar, for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a food processor, combine the flour, sugar, lemon thyme, kosher salt, and lemon zest. Pulse 20–30 times until well mixed and the herbs are finely chopped.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Do not overprocess.
- Transfer the mixture to an ungreased 8 x 8 inch baking pan and press firmly into an even layer, packing the corners well.
- Dock the dough by poking holes across the surface with a fork or skewer.
- Sprinkle evenly with flaky sea salt and coarse sugar, if using.
- Bake for 45–50 minutes, rotating the pan halfway through, until lightly golden and set.
- Remove from the oven and cool for 5–10 minutes. While still warm, cut into small cookies.
- Transfer to a wire rack and cool completely before storing.
Notes
- Docking prevents the shortbread from puffing during baking.
- Flavor improves after resting for a day.
- Fresh herbs give the best aroma and taste.
- Store at room temperature for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
