STREAMING NOW: Eden Eats

Thyme and Lemon Savoury Shortbread

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Made these for the first time yesterday. Very easy to make and something different to sweet biscuits. Make sure you're generous with the sprinkled salt; I was a little stingy and found they tasted a lot better when I put some more on. They can be stored in an air-tight container for up to one week.”
READY IN:
30mins
YIELD:
15 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together the flour, salt, lemon zest and thyme.
  2. Rub in the butter with your fingertips to form a breadcrumb-like consistency.
  3. Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
  4. Knead a couple of times then wrap and place in the fridge for half an hour.
  5. Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
  6. Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
  7. Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: