Thyme and Lemon Savoury Shortbread

Snowbunny Andorra's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 15 biscuits

• 210 g flour
• ¼ teaspoon salt
• 1 tablespoon grated lemon zest
• 1 ½ tablespoons fresh thyme , chopped
• 120 g unsalted butter , at room temperature
• 1 large egg , beaten
• 2 large egg yolks
• 1 tablespoon coarse sea salt

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.