What is a shortbread cookie? - Strawberry Thyme Shortbread Cookies
According to Wikipedia, shorbread is a cookie made from one part sugar and two parts butter, spoiled with an egg or two and a little bit of flour.
Its crumbly texture, rich in butter, makes it feel like melting in your mouth.
Shortbread cookies origin lies in Scotland and they have evolved from Scottish short bread. Usually they were made for Christmas or New Year Eve.
From the whole variety of shortbreads, I have chosen one unusual combination of thyme and strawberry.
When we talk about thyme, usually I associate it with tea or meat. Tea made form thyme is very popular in Bulgaria, and as a spice it is used usually for meats, but never for sweets.
My curiosity, forced me to prepare those cookies when I saw the recipe at http://www.mytartelette.com/.
By the way, this blog is fantastic – you can find incredible and uncommon ideas for cakes and pastries, presented in very stylish way.
I have made few changes of the original recipe – instead of dried strawberries I have used strawberry jam for topping the cookies and I made plane shortbread butter only flavored with dried thyme.
Strawberry Thyme Shortbread Cookies
Preparation time: 1 hour
Baking time: 20 minutes
Makes: 20 cookies depending on the size of your cutters
- 2 egg yolks
- 1/2 table spoon milk
- 2 tea spoons fresh or dried thyme
- 1 1/2 tea cup all purpose flour (375 gr)
- 1 pinch of salt
- 1/4 tea cup sugar (70gr)
- 113 grams soft butter
- strawberry jam
Preheat the oven to 160 degrees C. Start with creaming the butter with sugar, add egg yolks one at a time, beating well after each addition. In a separate bowl sift the flour and add chopped thyme and the salt. Add dry mixture and the milk in the bowl with the butter and beat until the ingredients form a homogeneous mixture. Stop the mixer and finish mixing the dough with your hands. If your mixture is to dry add 1 or 2 additional spoons milk. Knead a little bid. Cover with plastic wrap and refrigerate at least 30 minutes. On a lightly floured surface roll out the dough to about 6 mm thick. Cut out cookies with your desired cookie cutter and place them on a parchment lined baking sheet. Refrigerate for 30 minutes before baking the cookies for 8-10 minutes or until just golden brown around the edges.
Leave on a side to cool down. Use strawberry jam to stick two together and sift with powder sugar.
dairy » butter
flours » all purpose
sugar » white
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