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Lemon & Thyme Shortbread Cookies

Lemon & Thyme Shortbread Cookies




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


  • 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.
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