Description
Adapted from Melissa Clark’s recipe for rosemary shortbread (addictive!).
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.
Ingredients
- 2 cups C4C gluten-free flour or your favorite gluten-free flour mix (or all-purpose flour if you are not making these gluten-free)
- 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 teaspoons honey
- sparkling sugar or granulated sugar for finishing, optional
Instructions
- Heat oven to 325ºF. In a food processor, pulse together flour, sugar, thyme, zest and salt. Add butter and honey, 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. Bake until golden brown, 32 to 35 minutes for 9-inch pan, 35 to 37 minutes for 8-inch. Transfer to a wire rack to cool. Sprinkle with 1 to 2 tablespoons of sparkling or granulated sugar if using.
- Let the shortbread cool for 30 minutes; then cut into bars. Then let the shortbread cool completely in its pan. Run a knife along the cut marks before removing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American