Ridiculously Easy Lemon Thyme Shortbread
User Reviews
5
Ridiculously Easy Lemon Thyme Shortbread
Description
Ridiculously Easy Lemon Thyme Shortbread combines soft butter, granulated sugar, and bright citrus elements with the herbal aroma of fresh thyme. The method involves gently mixing these together before adding flour and salt to form a crumbly dough. Pressed firmly into a prepared pan, the shortbread bakes to a golden brown, revealing a tender yet sturdy texture with a delicate sugared finish. Its refreshing lemon and thyme flavor profile offers a subtle yet distinct twist on classic shortbread.
The shortbread is served sliced, making it suitable for sharing or storing for later tea-time enjoyment. The balance of buttery, citrus, and herbal notes makes it a pleasing accompaniment to light refreshments.
Note that pan size affects thickness and baking time, so adjusting accordingly is important to achieve the right texture. Careful pressing ensures even baking and avoids loose crumbs. Cooling inverted helps keep the sugared side presented atop.
Ingredients
- 1 cup butter I use salted, very soft
- ½ cup granulated sugar
- lemon zest from one medium size
- 2 teaspoons lemon juice fresh
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon thyme fresh leaves
- ½ teaspoon kosher salt
- 2 tablespoons sanding sugar Demerara, Turbinado or regular granulated sugar
- thyme for garnish, if desired, fresh leaves
Instructions
- Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) with parchment paper. (See Café Tips above in post regarding size of the pan.) Line a sheet pan with foil. Set both pans aside.
- Combine soft butter, sugar, lemon zest and juice and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
- Add the flour, thyme leaves and salt. Stir just until all of the flour is incorporated. The dough will be crumbly. Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
- Place the cake pan on top of the foil lined sheet pan. Bake for 35-45 minutes until the top is a nice golden brown. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake.)
- Invert the shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
- Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. With a long, sharp knife, cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
- If you prefer your shortbread crisper, place the cooling rack with the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool completely on the rack.
- Garnish when serving with a few more fresh thyme leaves, if desired.
Notes
- This recipe yields about 10 to 12 pieces, depending on how large the slices are cut.
- Adjust baking time based on the thickness of the shortbread; smaller pans will create thicker pieces requiring longer baking.
- Using fresh thyme leaves enhances the herbal flavor in the shortbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 233mg | 10% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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