Westgold Recipes: Lemon Thyme Shortbread
A light zesty twist on a classic shortbread recipe. Iced and wrapped in cellophane these biscuits make beautiful gifts too.
Full recipe available on our website:
Kitchen Magick | Lemon Thyme Cookie | Accepting What Can't be Changed and moving on.
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I do love my kitchen magick, the main reason is it's another way to layer energy and intention into your life towards an intention. Nothing happens overnight, so findings ways to fuel your energy helps. This cookie comes at a 'thyme' when I had to realize that it's not me, it's them actually is a true thing. But this realization may take place in situations where you can't necessarily physically move on. It provides an energetic way to emotionally release. Essentially: Accepting What Can't be Changed and Allowing yourself to move on energetically and emotionally.
I do have PDFs for this recipe ritual as well, but am still trying to determine the best way to share it. I am thinking of creating a Patreon for what I hope will be a fair exchange of 'energy' allowing me to provide you with the PDFs I have created, and offering those interested an opportunity to help support my channel. Would love your thoughts!
Till next time, much love - from me :)
This channel is not meant to teach, simply to share my own personal practice and views. You are welcome to sit for a spell or two and hopefully find some inspiration, as so many of you have inspired me.
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RECIPE INSPIRED BY:
WWW.HOMEMADEINTEREST.COM/LEMON-THYME-SHORTBREAD-COOKIES
RITUAL CREATED BY:
KAYLA BABOOLAL WWW.FIRESIDEWITCH.COM @THE_WAYWARD_WITCH © 2020
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.
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 Cookies Garnished with Pretty Thyme Flowers
Take your cookie game to the next level by adding herbs!
These lemon thyme sugar cookies are pretty and sweet- perfect for afternoon tea!
What herbs have you used in baking sweet things?
Recipe is in the herb book. From Garden to Table:Everyday Cooking with Herbs
#herbs #bakingwithherbs #herbcookies #sugarcookies #lemonthyme #lavender #herbguide #herbtips #herblover #herbgarden
...
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Thyme Cheddar Cookies | Food Diaries | Zarnak Sidhwa | Snacks
Watch this Masala TV video to learn how to make Persian Halwa and Thyme Cheddar Cookies Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 25 May 2021.
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Persian Halwa
Ingredients For The Syrup:
Sugar 1 1/2 cup
Water 1 1/2 cups
Rosewater 1/4 cup
Ground cardamom 1/4 tsp
Powdered saffron 1/4 tsp
Water 2 tbsp
For The Halva:
Whole wheat flour (sifted) 2 cups
Unsalted butter 1 cup
For Garnishing:
Slivered almonds as required
Pistachios (chopped) as required
Coconut (shredded ) as required
Method:
Boil the sugar and water in a saucepan. Add the cardamom, saffron and rosewater. Remove from the heat, set aside. In a pan lightly toast the whole wheat flour for a few minutes, until you get the aroma.
Add the butter and stir continuously for about 10-12 minutes. While stirring, gradually pour the sugar syrup into the pan, until it is fully absorbed and the halva has thickened. Remove from the heat and transfer the halva onto a serving platter. With the back of a spoon flatten the halva and garnish with the almonds pistachios and coconut.
Thyme Cheddar Cookies
Ingredients:
Cheddar cheese (shredded) 6 oz
Unsalted butter 4 oz
Black pepper (coarsely ground) 2 tsp
Dried thyme 1 tsp heap
Salt ½ tsp
Flour 1 ¼ cup
Method:
Beat the butter, shredded cheese, black pepper, salt and thyme, until the butter is creamy. Add the flour. Bring the dough together to form a dough ball. Knead it a little if needed and shape into a log and cling wrap and chill. With a sharp knife, cut ¼ inch thick discs from the dough log. Bake at 180 degrees C for 10 - 12 minutes for a soft cheese cookie. Bake for 15 - 20 minutes for a crispy cheese cookie, cool on wire racks and then serve.