Recipe: Thyme, Lemon And Sea-Salt Shortbread Mary Cech's recipe for Thyme, Lemon and Sea-Salt Shortbread from Savory Baking.

Recipe: Thyme, Lemon And Sea-Salt Shortbread

Noel Barnhurst
Thyme, Lemon and Sea-Salt Shortbread
Noel Barnhurst
Savory Baking
By Mary Cech
Paperback, 168 pages
Chronicle Books
List Price: $24.95

1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
1 teaspoon finely chopped fresh thyme
1/2 cup (1 stick) unsalted butter at room temperature
1 large egg, lightly beaten
2 large egg yolks
2 teaspoons water
1 tablespoon coarse sea salt

Stir the flour, salt, lemon zest, and thyme together in a medium bowl. Add the butter and work it into the flour mixture until a coarse, crumbly mixture forms. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.

Make a well in the center of the flour mixture. Add the egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch-thick disc, wrap in plastic film, and refrigerate until firm, about 30 minutes.

Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 3/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut crosswise into 1/2-inch-wide strips. Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off. Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 1 week.

From Savory Baking by Mary Cech. Copyright 2009 by Mary Cech. Published by Chronicle Books. Used by permission of the publisher. All rights reserved.

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