Ingredients
Shortbread
* 3 1/4 cups all purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 2 tbsp fresh thyme, chopped (or use 2.5 tsp dried thyme)
* 1 cup unsalted butter, room temperature
* 1 1/2 cups sugar
* 2 tbsp lemon zest
* 1 tbsp fresh ginger, grated
* 1 egg
* 2 tbsp lemon juice
* milk, for brushing
Infused Honey
* 1 cup honey
* 1 bunch fresh thyme, washed
* 1 cup old (white) cheddar cheese
* 1 pear, optional
Method
Shortbread
1. Sift together flour, baking powder and salt. Stir in chopped thyme.
2. Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
3. Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
4. Preheat oven to 325 F.
5. Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.
Infused Honey
1. Heat honey with thyme over low heat for 20 minutes.
2. Let sit off the heat for an hour to allow flavours to infuse further. Strain honey.
To Assemble
1. Place nugget of cheddar cheese (about 2 oz) on a plate. Drizzle honey over cheese and place a couple shortbreads on the plate. Accent with a few slices of pear.
No comments:
Post a Comment