Monday, January 22, 2018

Lemon And Thyme Shortbread Cookies



I was searching a good shortbread cookies that is easy to make and taste good. When I came across this recipe from WriteOnRubee, I knew I had to make it. Lemon and thyme are a perfect match for this shortbread cookies. The recipe calls for 2 hours chilling in the fridge but I left it overnight as I wanted to bake them in the morning, reason being weather is cooler. 

I woke up at 5am , listen to a sermon on Youtube and spent 20 mins workout with my 1.5kg dumbbells. I had a great workout, bathe and within 15 mins, I had the shortbread cookies baking in the oven. Buttery, lemony thyme-y fragrance filled the whole kitchen . Even my furkids are excited.  They know they will be treated to a piece each :)  What to do, this mommy loves them so much.  Sharing is caring !  I made half a load which is about 25 pieces and just perfect for hubby and I .  For the next two days, we can have these delectable cookies for our tea or midnight snack :p  I love the beautiful texture , has a  light crunch, melts-in-mouth , bursting with lemon,thyme and buttery flavor.  It is truly addictive. I will surely make a full load on the next round.  Hubby is happy and I am happy.


you can see from the picture, I took a bite and gosh
it was so good that I almost forgot the photo session :p


 because I did a half load, I use the hand whisk I bought from Daiso
to cream the butter and sugar till creamy


I forgot to chop the thyme leaves :p

 because the weather is hot, I prefer to shape the
dough into a long log of 1" diameter ,using the cling wrap
to wrap the soft dough
Chilled the soft dough overnight before slicing
 into 1/4" thick slices


after a night in the fridge, it is easier to slice the dough


bake them for 17 mins @175C /350F till you see
the edges are slightly brown.

once the cookies has cooled down, use a spatula
to lift them onto a rack to further cool them
once harden, you can store them in air tight container


photoshoot time is my favourite time, 
I hate the washing up , I wish I have a maid to do it :p



Lemon And Thyme Shortbread Cookies - adapted from Write On Rubee

 * I halved the recipe when I make mine - 25 pieces

ingredients

250 g unsalted butter softened at room temperature
1/2 cup sugar *  I reduced sugar
1/4 cup powdered sugar
1/2 tsp salt
2 large egg yolks, room temperature
1 tsp of fresh thyme leaves  * I used 2 tsp
zest from 1 lemon
2 cups all purpose flour

Method:
1. Rub half the zest with your fingers into the sugar in a small bowl and set aside.

2. Using a hand mixer, beat the butter at medium speed until it is smooth and creamy. Add both sugars and salt and continue to beat one minute more.

3. Reduce to low and beat in the egg yolks until blended.

4. Add flour, thyme, and the remainder of the zest and briefly pulse your mixer about 5 times at low speed . If you still see flour on the surface of the dough, pulse a couple of more times.  Mix just enough to incorporate the flour into the dough.  It should be a uniform, clumpy, soft dough.

5. Scrape it out onto a piece of cling wrap, pat it into a ball, and divide in half.  Gently flatten each piece into a oblong shape about an inch thick and chill for at least 2 hours.  ( or overnight )

6. Preheat oven to 350 degrees when ready to bake and line a baking sheet with parchment paper or a silicone mat.

7. Remove dough from the refrigerator about 7-10 minutes before rolling, just so the dough softens enough to be slightly pliable.  Roll out to 1/4-inch thick and cut out shapes with a biscuit or cookie cutter.

8 .Place one inch apart on the prepared sheet and bake for about 15-17 minutes, rotating halfway through.  They should be pale on top and golden brown around the edges.

9.  Cool cookies for 1-2 minutes before transferring with a spatula to a cooling rack.

Tips:
1.  Butter with a higher butterfat percentage (which also means less water) = better cookies
2.  Grate the zest over the bowl of sugar to capture the spray of the citrus oils.
3.  Remember to allow time for the egg yolks and butter to come to room temperature.
4.  If the cookies soften too much after cutting, put them on the prepared pan and chill for 5 minutes before going into the oven.  You want them to be cold when they go in the oven or they can spread.
5. You can also roll the dough into two logs and chill (or freeze).  Before slicing, brush with beaten egg yolk and roll in coarse or sanding sugar. These were rolled in demerara/turbinado sugar.

3 comments:

  1. You are making this shortbread for CNY?

    ReplyDelete
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