LEMON THYME SHORTBREAD COOKIES
Shortbread cookies are super easy to make. They come together with a few simple ingredients. For these Lemon Thyme Shortbread cookies, we use a mix of bright, sunshiny bursts of lemon flavor coupled with the subtle earthiness of seasonal thyme
Provided by Kimberlee Ho
Categories All Recipes Dessert Snacks
Time 32m
Number Of Ingredients 11
Steps:
- In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest, rubbing together between your fingers to release the oils. Cover tightly and set aside
- In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, salt and lemon juice until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the thyme and lemon zest and stir just until combined. Roll out the dough to a ¼- ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight
- Preheat the oven to 350ºF. Flour a clean work surface and place cookie dough on top. Cut the refrigerated dough into 2-inch rounds (dip the cookie cutter in flour if the dough is sticking to it) and place on a parchment-lined baking sheet 1 inch apart (cookies will not spread much)
- Bake the cookies until just golden at the edges, about 15-17 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving
Nutrition Facts : Calories 170 kcal, ServingSize 1 serving
LEMON-THYME BISCUITS WITH HONEYED CARROTS
Melt in the mouth baby carrots in a butter, lemon and honey glaze, served with a lemon thyme biscuit. See more of Chef Flore and Hannah's "Welcome Spring!" menu here: www.kitchensurfing.com/menus/willkommen-fruehling-welcome-spring-5331ad5985561a2998000007
Provided by Chefs Flore and Han
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Biscuits: Pre-heat oven to 180°.
- In a large bowl, mix all the ingredients together.
- Roll out onto baking paper until 3mm thick.
- Bake for 15 minutes or until golden.
- Allow to cool and break into desired size.
- Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
- Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
- Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
- Remove the lid and reduce until all the water has evaporated.
- Serve immediately, with thyme biscuits and a twist of black pepper on top.
Nutrition Facts : Calories 423.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 13.4, Sodium 894.5, Carbohydrate 74.7, Fiber 9.9, Sugar 20.9, Protein 9.5
LEMON THYME BISCUITS
The wonderful tastes of lemon and thyme come together beautifully in a biscuit! Thanks to Moosewood Restaurant! This recipe used in Italy and England too!
Provided by Sharon123
Categories Breads
Time 45m
Yield 6 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 425*F.
- Lightly oil a baking sheet.
- Place the butter pieces and lemon peel in a medium bowl or in food processor.
- Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
- By hand or with the food processor, mix the butter into the flour until evenly distributed.
- Add the thyme and mix well.
- Add the buttermilk and stir or pulse briefly.
- The dough will be soft and a little sticky.
- On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
- Slice it into six pie-shaped wedges.
- Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
- Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 243.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 512.5, Carbohydrate 36.3, Fiber 1.4, Sugar 4, Protein 5.6
THYME BISCUITS
found this one on About.com in a collection of recipes using yogurt. These come out quite tender and moist and have a wonderful flavor from the generous use of thyme. I have contemplated, but not yet tried, adding a small amount of garlic powder.
Provided by justcallmetoni
Categories Breads
Time 27m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray.
- Sift together the flours, salt, sugar, baking powder, and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade, using the pulse action.
- Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands, bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky, that's okay. Again, the less you work the dough, the lighter your biscuits will be.
- Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles.
- Place on the prepared baking sheet and bake for 12 to 15 minutes, until they're just lightly browned. Caution, the smaller your biscuits, the shorter the baking time.
- Serve warm.
Nutrition Facts : Calories 68.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.9, Sodium 172.9, Carbohydrate 8.5, Fiber 0.3, Sugar 0.8, Protein 1.8
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