Uploaded November 2024 | Updated September 2026, 2 weeks ago
Thyme in cookies?! Recipe below, so you can bake along! These crispy yet tender shortbread have a beautiful aroma thanks to the combination of orange zest and fresh thyme.
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• Recipe •
Makes 4 dozen cookies
Prep time: 30 minutes
Cook time: 15 minutes
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• Ingredients •
Cookies:
1 cup + 2 Tbsp (255 g) unsalted butter, at room temperature
2/3 cup (130 g) granulated sugar
Zest of 1 medium navel orange
1 2/3 cups (250 g) all-purpose flour
¾ cup (120 g) semolina
1 Tbsp (15 mL) finely chopped fresh thyme
½ tsp fine salt
Glaze:
¼ cup (50 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Zest of 1 medium navel orange
1 Tbsp (15 g) unsalted butter
1 1/3 cups (175 g) icing sugar
Sprinkles (optional)
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• Directions •
1. Beat the butter, sugar and orange zest well using electric beaters or with a stand mixer fitted with the paddle until fluffy, about a minute.
2. Add the flour, semolina, thyme and salt and mix until the dough comes together – the dough will be soft. Shape the dough into 3 small discs, wrap and chill at least an hour.
3. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.
4. On a lightly floured surface gently knead the first dough disc to soften it a touch and then roll it into a circle just over 8 inches (20 cm) across. Trim away the rough edges (place a plate on top and trace it). Cut the dough into 16 wedges and place them onto a parchment lined baking tray, leaving an inch between them. Repeat with the remaining two discs of dough.
5. Bake the discs for 12-14 minutes, until the edges just begin to show a hint of colour. Cool the cookies on the tray on a rack before glazing.
6. To make the glaze, bring the sugar, lemon juice, orange zest and butter up to a simmer over medium heat, stirring until the sugar dissolves. Remove the pot from the heat and whisk in the icing sugar – the glaze will be fluid.
7. Drizzle the glaze over the cookies and ad sprinkles if you wish. Let the cookies set another hour before packing into an airtight container.
Thyme in cookies?! Recipe below, so you can bake along! These crispy yet tender shortbread have a beautiful aroma thanks to the combination of orange zest and fresh thyme.
--------
• Recipe •
Makes 4 dozen cookies
Prep time: 30 minutes
Cook time: 15 minutes
--------
• Ingredients •
Cookies:
1 cup + 2 Tbsp (255 g) unsalted butter, at room temperature
2/3 cup (130 g) granulated sugar
Zest of 1 medium navel orange
1 2/3 cups (250 g) all-purpose flour
¾ cup (120 g) semolina
1 Tbsp (15 mL) finely chopped fresh thyme
½ tsp fine salt
Glaze:
¼ cup (50 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Zest of 1 medium navel orange
1 Tbsp (15 g) unsalted butter
1 1/3 cups (175 g) icing sugar
Sprinkles (optional)
--------
• Directions •
1. Beat the butter, sugar and orange zest well using electric beaters or with a stand mixer fitted with the paddle until fluffy, about a minute.
2. Add the flour, semolina, thyme and salt and mix until the dough comes together – the dough will be soft. Shape the dough into 3 small discs, wrap and chill at least an hour.
3. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.
4. On a lightly floured surface gently knead the first dough disc to soften it a touch and then roll it into a circle just over 8 inches (20 cm) across. Trim away the rough edges (place a plate on top and trace it). Cut the dough into 16 wedges and place them onto a parchment lined baking tray, leaving an inch between them. Repeat with the remaining two discs of dough.
5. Bake the discs for 12-14 minutes, until the edges just begin to show a hint of colour. Cool the cookies on the tray on a rack before glazing.
6. To make the glaze, bring the sugar, lemon juice, orange zest and butter up to a simmer over medium heat, stirring until the sugar dissolves. Remove the pot from the heat and whisk in the icing sugar – the glaze will be fluid.
7. Drizzle the glaze over the cookies and ad sprinkles if you wish. Let the cookies set another hour before packing into an airtight container.
