Lemon & Thyme Shortbread Cookies

LEMON & THYME SHORTBREAD

INGREDIENTS

115g Soft Butter

70g Caster sugar

Zest of one large lemon

1 Tablespoon fish squeezed lemon juice

1 Tablespoon fresh thyme leaves

(finely chopped)

170g Plain Flour

METHOD

• Pre-heat oven to 180C Line a tray with parchment paper
• Beat the butter and sugar together until soft and fluffy.
• Scrape down the bowl, next add your lemon zest ,chopped thyme and lemon juice.
• Finally gradually add your flour spoon by spoon until completely combined.
• Turn your dough out onto a floured worktop and gently roll into a ball, slightly flatten and roll out.
• If your dough is a little tacky cover in clingfilm and chill for ten minutes in the fridge.
• Roll your dough out between two cookie spacers or roll ¼ inch thick. Cut our using your favourite cookie cutter, I use a 2” love heart cookie cutter.
• Transfer your cookies to your tray and bake for 10minutes or if chilled maybe 12minutes until the edges are golden brown.
• Remove from the oven and transfer your cookies to a wire rack to cool.