thyme & lemon – sweet & savory

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Shortbread time: we are approaching sweet & savory shortbread today – both linked by the flavours of lemon & thyme. Twice we’ll get these wonderful crumbly texture of shortbread almost melting in our mouths… once together w/ coffee (or espresso!), once w/ wine or long drinks…

 

 

The procedure doesn’t change: shortbread is shortbread is shortbread…

We start w/ the well known assortment of…

 

 

  • flour
  • butter

…completetd by:

  • sugar OR cheese
  • lemon zest
  • dried thyme.

We grate the lemon zest.
We grate the pecorino.
We mix the flour w/ the lemon zest, dried thyme, salt & ground pepper (only for the savory part).

 

 

Sugar & grated pecorino are stirred in & the ice-cold butter cubes are added.

 

 

We knead well until getting a smooth dough, wrap the dough in cling foil, roll over the wooden board until even & store it in the fridge to get ready to be cut into slices. (Don’t forget to preheat the oven to 160° C w/ fan!)

 

 

We cut the dough & arrange the slices on 1-2 baking trays & bake twice… (or 3 baking trays – if you are supplied w/ a 3rd baking tray – to bake only once!).

…& about 15 min later: voilà!

 

 

thyme & lemon – sweet & savory

Prep Time: 20 minutes

Servings: 25-30 for each type of shortbread

thyme & lemon – sweet & savory

The basic flavours of lemon & thyme are combined in shortbread: once adding sugar to get sweet shortbread, once adding cheese for a savory shortbread.

Ingredients

    for the sweet shortbread:
  • 150 g all-purpose flour
  • 50 g caster sugar
  • 125 g butter
  • zest of 1/2 an organic lemon
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • for the savory shortbread:
  • 150 g all-purpose flour
  • 50 g freshly grated pecorino
  • 125 g butter
  • zest of 1/2 an organic lemon
  • 1/2 tsp dried thyme
  • 1/4 tsp finely ground white pepper
  • 1/4 tsp salt

How to...

  1. Grate lemon zest.
  2. Grate pecorino.
  3. for the sweet shortbread:
  4. Mix flour, sugar, dried thyme, 1/2 of the lemon zest & salt.
  5. Add butter cut into cubes.
  6. Knead everything w/ your hands until smooth.
  7. Form somewhat like a roll, wrap in cling film & roll over the surface until even (length approximately 20 cm).
  8. Store in the fridge (fresh department of about 0 degrees C!) for about 30 min.
  9. for the savory shortbread:
  10. Mix flour, grated pecorino, dried thyme, 1/2 of the lemon zest, pepper & salt.
  11. Add butter cut into cubes.
  12. Knead everything w/ your hands until smooth.
  13. Form somewhat like a roll, wrap in cling film & roll over the surface until even (length approximately 25 cm).
  14. Store in the fridge (fresh department of about 0° C!) for about 30 min.
  15. for both:
  16. Preheat the oven to 160° C w/ fan.
  17. Line 2 baking trays w/ baking parchment.
  18. Unwrap one of the dough rolls & cut into slices of about 5 mm.
  19. Arrange on the baking tray (5 x 4 resp. 4 x 3).
  20. Bake in the oven for about 14-15 min.
  21. Unwrap the next dough roll & cut into slices of about 5 mm.
  22. Arrange on the baking tray (5 x 4 resp. 4 x 3).
  23. Bake in the oven for about 14-15 min.
  24. Let them cool completely before storing in an airtight container.

Notes

Prep Time: Cooling time for the dough is not included.

Cooling time: It’s about 30 min in the fresh department of about 0° C; it’s about 1 h (minimum!) in the rest of the fridge.

Cook Time: It’s 2x up to 15 min if you bake twice. If you’ve got 3 baking trays you may be able to arrange the shortbread cookies (sweet & savoury) for one baking batch...

Pecorino: I used fresh pecorino which I grated by myself (not so finely grated as you may buy in your trusted food store).

Butter: The butter should be ice-cold.

Store in an airtight container for up to 2 weeks - if anybody can resist so long...).

https://thebusinesswomanskitchen.de/thyme-lemon-sweet-savory/

 

 

Don’t care about the shape of the shortbread cookies too much – they’re handmade! That’s your USP!
(Leave it to a pastry chef to produce these marvelous looking, totally round shortbread cookies as if made w/ compasses on plotting paper…)

 

The businesswoman w/ too many office hours thinks

Shortbread is shortbread is shortbread… I got the message: it’s always this sticky mess in your hands & different ingredients.

I notice that this time „w/ pecorino“ it’s only 2/3 of the grated cheese – so the the whole flavour is a little less sharp than last time „w/ Parmesan“. Don’t think too much about it: both are just delicious w/ large glass of red wine.

 

 

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