No. 1 — Pink Himalayan Salt

Sublime Lemon & Thyme Shortbread

There's no Great British afternoon tea worth having without a side-dose of shortbread. Use a 5-6cm smooth cutter; a ridged cutter is wholly unsophististicated. Also: Do not over-knead the dough; your hands should facilitate the shaping process, nothing more. The "bread" in "shortbread" is a misnomer. Lastly, ensure you chill your rounds in the fridge for 30 minutes before cooking, to resolidify the butter and to help them retain their glorious shape. 

Serves 4 | Takes 40 minutes-ish

  • 250g plain flour, plus extra for dusting
  • 150g Sublime No. 1 Pink Himalayan Salt Butter, cubed and softened
  • 100g golden caster sugar
  • Grated zest of 4 whole lemons
  • Juice of ½ lemon
  • A handful of fresh picked thyme leaves
  1. Preheat the oven to 180˚C, 355˚F or Gas Mark 4. Place a non-stick baking tray (or one lined with baking paper) inside
  2. Using a stand mixer or electric hand-beater, cream the butter and sugar together in a large bowl until pale and fluffy – this will likely take two minutes. 
  3. Sift the flour into the butter mixture, along with the lemon zest, juice and thyme leaves
  4. Beat together until the mixture becomes crumbly and starts resembling a ragged dough. Work it as little as you can get away with for the shortest shortbread in the land.
  5. At this point, use your heads to press the dough together into a ball
  6. Lightly dust your work surface with flour, and roll out pieces of dough about 1cm thick
  7. Use the cookie cutter dusted in flour to stamp out rounds of shortbread
  8. Use a fork to make little half-height pricks in each shortbread and lay on a sheet of parchment paper, ready to chill in the fridge for 30 minutes
  9. Bake for 10-12 minutes until golden around the edges
  10. Transfer to a wire rack and leave to cool and firm up

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