On a lightly floured surface, roll your dough out about ⅓ inch thick.Preheat oven to 350 degrees F or 176 C.Wrap in plastic wrap and move the refrigerator to chill for thirty minutes.Work it with your hands until the dough becomes a ball. You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Sift in the flour and corn starch and gradually mix.Add powdered sugar and cream until well incorporated. Cream butter with lemon thyme sugar until fluffy.I use a mortar and pestle, but a food processor works great too. Do this by grinding up granulated sugar, thyme leaves, and lemon zest together. Start by making a lemon thyme sugar, where all of your flavor will come from. Vanilla extract or lemon extract for a more pronounced lemon flavor.½ cup icing / powdered sugar (60 grams).1 cup butter softened (salted) (225 grams).Delicious and adaptable flavors, go with another citrus fruit and herb if you fancy.Easy to roll out dough - perfect for cutting shapes.Delicious shortbread, super fine crumb and super crispy if you like them that way!.Shortbread is a simple recipe but I enjoy making them different ways depending on if I need them for a cookie crust, like in these Lemon lavender bars or if I'm going slice and bake - like in these pistachio shortbread or roll them out for cookie cutters, like I do in this method. We like them thin, crisp, golden brown, a little salty and a little variation in flavor never hurts. Shortbread cookies are the household favorite around here. Melt in your mouth lemon thyme shortbread cookies are sweet, zesty, buttery, and deliciously herbaceous. These cookies would make a great dessert to bring to any summer get-together, or as a pairing with a lemon sorbet or this basil ice cream.These Simple lemon thyme shortbread cookies are like no other cookie you have ever tasted before. While this shortbread dough comes together extremely quickly, it is important to allow enough time for the dough to refrigerate and firm up in the fridge, about 2 hours or longer. The final dusting of lemon basil sugar just before baking, as suggested by Sebastien Rouxel, adds great texture and crunch! The lemon zest brightens them up, and the basil flavor adds a subtle flavor that makes you pause and want to take another bite. The lemon basil sugar adds a noticeable twist on these cookies. Lemon basil sugar. Voila! In this case, the sugar is used for a cookie recipe, but this sugar could be just as delicious in your favorite cake recipe or used for rimming a cocktail. In this case, regular granulated sugar is combined with fresh basil leaves and lemon zest, and processed together until fragrant. If you’ve ever rubbed granulated sugar together with the zest of a lemon, you’ve made one version of infused, flavored sugar. Homemade infused sugar is one of my favorite tricks for elevating a classic dessert, and it could not be easier. While I love adding basil to savory dishes, I might love basil in sweet and dessert applications even more. As evidenced by this basil ice cream recipe, this strawberry buttermilk panna cotta, and this pineapple cocktail. To achieve this, I took my favorite shortbread recipe (from Thomas Keller’s Bouchon Bakery cookbook) and infused it with homemade lemon basil sugar. A summer makeover and twist on a classic buttery cookie! As a result, shortbread quickly lost all of its’ novelty, but still holds nostalgia to me for obvious reasons.Ĭlassic shortbread might be old news, but I love a recipe makeover and that is exactly what today’s shortbread cookie recipe is to me. It was eccentric, yet totally normal for us. He would lump these boxes of shortbread with huge chunks of fresh parmigiano-reggiano cheese brought back (most likely without customs knowledge) from Italy, along with tins of olive oil and homemade pesto. Who doesn’t need ten boxes of Walker’s shortbread in their pantry? Two year old shortbread cookies for an afternoon snack? Sure. Perfectly acceptable. Not only was this tradition amusing considering my grandfather was 100% Italian (born and raised), but because, in his mind, shortbread cookies had a infinite shelf life. Growing up, my grandfather, Nonno, used to bring us massive boxes of Walker’s classic shortbread, most likely purchased in bulk, whenever he came to visit us. Classic shortbread cookies infused with homemade lemon basil sugar for a summer twist!Ĭlassic shortbread cookies and I go way back.
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