Thursday, 1 November 2012

Lemon and Thyme Crunchy Dunkers

I won't lie, I wanted to use up the lemon and thyme I had left over from the loaf I made earlier this week, so came up with this quick and easy biscuit recipe. I think the thyme adds a subtle complexity, which elevates the biscuits to being both scrumptious and sophisticated but as with the last one, you can leave the thyme out if you wanted a more conventional lemony hit!

Prep time: 15 Minutes
Baking time: 14 Minutes
50g Unsalted Butter (Softened)
150g Plain Flour
100g Caster Sugar
1 Medium Egg Yolk
The juice of 1 Lemon

For the thyme sugar
1tsp fresh Thyme Leaves
Zest of 1 lemon
2 Dessert spoons of caster sugar

Preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with baking paper. In a large bowl rub the butter into the sugar, until it's like breadcrumbs. With a wooden spoon stir through the sugar, followed by the egg yolk and lemon juice. Get you hands in there and bring the mixture together to a smooth firm dough.

Transfer the dough to a lightly floured surface and roll out to about 5mm thick. Using a cutter of around 4-5cm in diameter cut out into small biscuit shapes and lay out on the baking paper, evenly spaced. You may need to re-roll the dough, there should be enough for at least 16-20 little biscuits. Place the tray into the centre of the oven for around 14 minutes, until evenly light golden on top. Remove from the oven when you're happy they are cooked, then leave on the tray for 15 minutes. Peel the biscuits off of the paper and transfer to a wire rack until completely cool.

Bash the thyme leaves together with the lemon zest with with sugar, until green and fragrant. Then sprinkle over the cooked and cooled biscuits. Arrange artistically on a plate and deliver to your beautiful guests!

No comments:

Post a Comment