Wedding Shortbreads with Thyme and Walnuts

Preparation time: 2 hour

Makes: 30 cookies
Pictures: Peter Yordanov

 

 

 

 

 

 

• 4 egg yolks at room temperature
• 2 tbsp milk
• 2 tbsp chopped thyme
• 1 1/2 tea cup all purpose flour
• 11/2 wheat starch
• 1 pinch of salt
• 1/2 tea cup sugar
• 250grams soft butter
• 1 cup chopped walnuts

Start with creaming the butter with sugar, add the egg yolks one at a time, beating well after each egg.

In a separate bowl, sift the flour, starch and add chopped thyme. Incorporate the dry mixture and the milk in the bowl with the butter and beat until homogeneous mixture is formed.

 

 

Stop the mixer and finish kneading the dough with your hands.

If your mixture is too dry, add 1 or 2 additional spoons of milk. Knead a little bid. Cover with plastic wrap and refrigerate at least 10 minutes. Meanwhile beat the egg whites until liquid is formed

Take the dough out of the fridge, form small balls with hands.

roll every ball into egg whites mixture and then into walnuts. Arrange over baking tray, covered with baking paper.

Refrigerate for 20 minutes before baking. Bake at preheated to 160 degree Celsius for 10-15 minutes or until just golden brown around the edges.

Leave on a site to cool and sift with powder sugar.

 

 

Enjoy!

Desi

Products:
eggs
dairy » butter
flours » all purpose

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