Source: Melissa Clark of the NY Times
A few notes:
The thyme or lemon-thyme is purely optional. It’s a very subtle flavor, one I really like, but if you’re not into herbed sweets, just leave it out.
If you’re not a lemon fan, try the rosemary variation or any of the other suggested variations.
- 2 cups all-purpose flour or C4C gluten-free flour or your favorite gluten-free substitution for flour
- 2/3 cup granulated sugar
- 1 teaspoon of finely chopped fresh lemon thyme or thyme (optional — this flavor is very subtle)
- zest of one lemon
- 1 teaspoon plus 1 pinch kosher salt
- 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
- 1 1/2 tsp. honey
- 2 teaspoons fresh-squeezed lemon juice
- Heat oven to 325ºF. In a food processor, pulse together flour, sugar, thyme, zest and salt. Add butter, honey and lemon juice, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth.
- Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. (Note: When I bake this in a 9-inch pan, it takes about 32 to 35 minutes minutes. And When I make it in my 8-inch pan, it takes about 35 to 37 minutes.) Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. (Note: I have let the shortbread cool completely — cut it the next day in fact — and had no trouble cutting it up when cool.)