Thyme and Lemon Savoury Shortbread

READY IN: 30mins




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