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 …
It’s …
- flour
- butter
… completetd by:
- sugar OR cheese
- lemon zest
- dried thyme.
Step 1: We grate the lemon zest.
Step 2: We grate the pecorino cheese.
Step 3: We mix the flour w/ the lemon zest, dried thyme & salt – and create 2 mixes: sweet & savory part.
Step 4: We add ground pepper to the flour mix for the savory part.
Now we put the ingredients for the sweet version in a bowl and start kneading … Then we put the ingredients for the savory version in a bowl and start kneading …
For each of the shortbread types: we knead well until getting a smooth dough, we form a roll (diameter about 4 cm), wrap the roll in cling foil, roll over the wooden board until even & store it in the fridge (for about 30 min) to get it ready to be cut into slices.
Don’t forget to preheat the oven to 160° C fan – about 5 min before proceeding!
We cut the roll into slices of about 0,5 cm & arrange the slices on baking trays lined with baking parchment.
… & about 15 min later – after a oven session …
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 …)
Enjoy!
- 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
- 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
- Grate lemon zest.
- Grate pecorino cheese.
- Mix flour, sugar, dried thyme, 1/2 of the lemon zest & salt.
- Add butter cut into cubes.
- Knead everything w/ your hands until smooth.
- Form somewhat like a roll, wrap in cling film & roll over the surface until even (Ø about 4-5 cm & length approximately 20 cm).
- Store in the fridge (fresh department of about 0° C!) for about 30 min.
- Mix flour, grated pecorino, dried thyme, 1/2 of the lemon zest, pepper & salt.
- Add butter cut into cubes.
- Knead everything w/ your hands until smooth.
- Form somewhat like a roll, wrap in cling film & roll over the surface until even (Ø 4-5 cm & length approximately 20 cm).
- Store in the fridge (fresh department of about 0° C!) for about 30 min.
- Preheat the oven to 160° C fan.
- Line 2 baking trays w/ baking parchment.
- Unwrap one of the dough rolls & cut into slices of about 5 mm.
- Arrange on the baking tray (5 x 4 resp. 4 x 3).
- Bake in the oven for about 14-15 min.
- Unwrap the next dough roll & cut into slices of about 5 mm.
- Arrange on the baking tray (5 x 4 resp. 4 x 3).
- Bake in the oven for about 14-15 min.
- Let them cool completely before storing in an airtight container.
