Lemony Letdown: Thyme Lemon Shortbread

Lemony Letdown: Thyme Lemon Shortbread- Candy Coated Culinista

Lemony Letdown: Thyme Lemon Shortbread- Candy Coated Culinista

I gave this recipe too many chances already and then I called it a day when it just looked like a cookie and not a shortbread.

Ingredients
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• ¼ tsp fleur de sel
• Freshly grated lemon zest, from one lemon
• 2 tsp finely chopped fresh thyme
• ½ cup unsalted butter at room temperature
• 1 extra large egg, lightly beaten
• 2 extra large egg yolks
• 1 tbsp coarse sea salt (that special salt I have) Maldon

Assembly
1. In a medium size bowl, stir flour, sugar, salt, lemon zest and thyme.
2. Using your fingertips, massage the butter into the dry ingredients until a coarse crumbly mixture forms.
3. In a separate bowl, gently whisk in the egg and egg yolks and reserve 1 tablespoon of the egg mixture for brushing.
4. Make a well in the centre of the flour and add in the egg mixture and blend with your hands until the dough comes together. Don’t knead. The dough will look crumbly.
5. Turn the dough out onto a lightly floured surface and now knead just until everything sticks together.
6. Please dough into a square and wrap in plastic film and refrigerate for 30 minutes.
7. Pre-heat oven to 350°F.
8. Spray the pan with non-stick spray.
9. Place dough in the pan and gently press down.
10. Bake in centre of oven for 20 minutes, or until top is golden brown.
11. Serve.

Tips
• Making shortbread by hand results in a much better shortbread than using a mixer.
• If you don’t have a shortbread pan – Form dough into a log and chill in fridge for one to two hours and slice into ¼” rounds.
• Store cookies in an airtight container at room temperature for up to one week.

Please Enjoy

My thoughts

I still couldn’t get the shortbread to look right. I have made shortbread before and it turned out fine. I’m not sure if it’s the pan throwing off the recipe as it needs a longer time to crisp up or it this recipe. Also I have never seen eggs in a shortbread recipe before and maybe that’s what it was. I was expecting that crispy cookie while this was not.

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