DIY Lemon Thyme Shortbread Cookies Burpee Recipe
Credit: Music:
Use some of your very own fresh herbs to share a sweet snack with everyone -- while having a unique dessert unlike your average cookie. Using our Burpee Thyme, we came up with this Lemon Thyme Cookie, and trust us, once you try it you won't be able to get enough!
For more DIY Burpee recipes, visit us at burpeehomegardens.com.
Recipe Lemon Thyme Olive Oil Cookies
Recipe - Lemon Thyme Olive Oil Cookies
INGREDIENTS:
●2 cups all-purpose flour
●1 cup sugar
●1/2 teaspoon baking soda
●1 teaspoon freshly ground black pepper
●1 tablespoon chopped fresh thyme leaves
●1/2 cup extra-virgin olive oil
●3 tablespoons milk
●1 large lemon, zested and juiced
HolliDay AnyDay: Easy Breezy Kitchen - Lemon Thyme Cookies
Lemon Thyme Olive Oil Cookies
makes 2 1/2 dozen
These have a nice light texture and a fruity lemony-olive oil taste. Changing out the egg for
arrowroot makes them vegan-friendly and doesn’t sacrifice any flavor at all!
2/3 cup olive oil
1 cup granulated sugar
1 egg (to make vegan see below)*
2 1/2 teaspoons vanilla
3 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely minced thyme
Demerara sugar for rolling
Preheat oven to 375 degrees.
Line two cookie sheets with parchment paper.
Combine olive oil, sugar, egg (or arrowroot substitution), vanilla, lemon zest and juice and mix until combined. Add flour, baking soda, baking powder and salt and mix to combine.
Stir in thyme. Using your hands, form into apprx one inch balls. Pour demerara sugar onto a plate or into a shallow pan. Drop balls into the sugar and roll to coat each ball.
Place balls on prepared baking sheets about 1 1/2 inches apart. Using a flat bottomed
measuring cup or drinking glass lightly press each ball to flatten slightly.
Bake 10-15 minutes until just lightly darkened. Cool on a wire rack.
Vegan-friendly version
Eliminate the egg and add:
2 tablespoons arrowroot powder whisked into 2 tablespoons water
LEMON & THYME SHORTBREAD COOKIES
Well I’ve got thyme on my hands to bake some cookies !
**Lemon & Thyme Shortbread**
#wewillbake #bakealongwithTrish #recipeoftheday #getkidsbakinginthekitchen #lockdownbakes #kenwoodworld
RECIPE NO: 79 & counting…
Baking my way through the pandemic one recipe at a time., let the craziness continue …. Facebook LIVE every morning at 10am
FACEBOOK :
INSTAGRAM:
INGREDIENTS
115g Soft Butter
70g Caster sugar
Zest of one large lemon
1 Tablespoon fresh squeezed lemon juice
1 Tablespoon fresh thyme leaves
(finely chopped)
170g Plain Flour
METHOD
Pre-heat oven to 180C Line a tray with parchment paper
Beat the butter and sugar together until soft and fluffy.
Scrape down the bowl, next add your lemon zest ,chopped thyme and lemon juice.
Finally gradually add your flour spoon by spoon until completely combined.
Turn your dough out onto a floured worktop and gently roll into a ball, slightly flatten and roll out.
If your dough is a little tacky cover in clingfilm and chill for ten minutes in the fridge.
Roll your dough out between two cookie spacers or roll ¼ inch thick. Cut our using your favourite cookie cutter, I use a 2” love heart cookie cutter.
Transfer your cookies to your tray and bake for 10minutes or if chilled maybe 12minutes until the edges are golden brown.
Remove from the oven and transfer your cookies to a wire rack to cool.
Chewy lemon and thyme cookies
Chewy lemon and thyme cookies
Preparation time less than 30 mins / Cooking time 10 to 30 mins /
Serves Makes 10 / Dietary Vegetarian
Ingredients
150g/5oz ground almonds
1 tbsp arrowroot
¼ tsp salt
¼ tsp bicarbonate of soda
4 tbsp maple syrup
½ tsp thyme
1 tbsp grated lemon zest
Method
(1) Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.
(2) Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs.
(3) Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough.
(4)Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie.
(5) Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle.
our YouTube cooking channel
our Facebook cooking like page
our cooking Instagram page
crazybake Email
Lemon-Thyme Shortbread Cookies
Music by Audionautix
Opening sequence and titles by Dan (justavlogger)
The thyme gives these a very interesting flavour, one you normally associate with savoury things but goes surprisingly well with the sweet as well.
This batch will not make it to the freezer! They are half gone already. I will make a double batch next time and I will use real lemon rind instead.
1 3/4 cups all purpose flour
1/4 cup cornmeal
1/2 cup powdered sugar
1 tsp fresh thyme leaves chopped.
1 tsp finely shredded lemon peel
2 tbsp of honey
3/4 cups butter
1. Preheat oven to 325F. In a large bowl stir together flour, powdered sugar, cornmeal thyme, and lemon peel. Drizzle with 2 tbsp honey, do not sir. Using a pastry cutter or two butter knives , cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth, shape dough into a ball.
2. On an ungreased cookie sheet, pat mixture into a 9 inch square. Using a pasty wheel or sharp knife, cut square into 1 1/2 inch squares, but do not separate. If desired sprinkle with coarse sugar. Bake in preheated oven for 25-30 minutes (I found 15 was PLENTY in my oven) or until bottom starts to brown and center is set. Remove from oven. While still warm, recut the shortbread into squares.