Orange and thyme shortbreads
Orange and Thyme Shortbreads combine zesty orange and fresh thyme for a unique twist on traditional cookies, making them both fragrant and refreshing. Simple to prepare, they are perfect for any occasion and can be adorned with a light orange glaze.
Cook time 15 min
Prep time 25 min
Ingredients:
1/2 cup butter1/4 cup sugar
1 cup all-purpose white wheat flour
1/3 cup white rice flour
2 tbsp orange zest
1 tsp fresh thyme
1 cup powdered sugar
2 tbsp orange juice
Orange and Thyme Shortbreads are a delightful twist on traditional shortbread cookies. Combining the zesty flavor of orange with the aromatic hints of fresh thyme, these shortbreads offer a unique and refreshing taste. Perfect for any occasion, they are simple to make and sure to impress your guests.
Instructions:
- Ensure the butter is softened to room temperature.
- Zest the orange to extract 2 tablespoons of zest.
- Finely chop the fresh thyme.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the all-purpose flour, white rice flour, orange zest, and fresh thyme to the butter and sugar mixture.
- Mix until the dough comes together. It should be slightly crumbly but will hold together when pressed.
- Turn the dough out onto a lightly floured surface.
- Gently knead the dough just until it forms a cohesive ball.
- Roll the dough into a log shape approximately 1.5 inches in diameter.
- Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Remove the dough log from the refrigerator.
- Slice the log into rounds about 1/4-inch thick.
- Place the slices onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden.
- While the shortbreads are baking, prepare the orange glaze.
- In a small bowl, whisk together the powdered sugar and orange juice until smooth.
- Allow the shortbreads to cool on the baking sheet for about 5 minutes.
- Transfer them to a wire rack to cool completely.
- Once cooled, drizzle the orange glaze over the shortbreads or dip the tops into the glaze.
- Allow the glaze to set for about 15 minutes before serving.
- Store the shortbreads in an airtight container at room temperature for up to a week.
In conclusion, these Orange and Thyme Shortbreads are a perfect blend of sweet and savory, with a refreshing burst of citrus. Follow the recipe and tips to create a batch of delicious cookies that are sure to be a hit with friends and family. Enjoy the unique flavors and the joy of homemade baking!
Orange and thyme shortbreads FAQ:
Bake the shortbreads in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are slightly golden.
The shortbreads are done when the edges turn slightly golden and they feel firm to the touch. Be careful not to overbake them to avoid dryness.
Store the shortbreads in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Yes, you can substitute with 1 teaspoon of dried thyme if you don’t have fresh thyme, though the flavor may be slightly different.
A standard baking sheet (approximately 18x13 inches) works well. Ensure to line it with parchment paper for easy removal.
Tips:
- Ensure your butter is at room temperature for easier mixing.
- Freshly zest the orange to maximize flavor.
- Chop the fresh thyme finely to ensure even distribution in the dough.
- Use a light hand when mixing the dough to avoid making the shortbreads tough.
- Chill the dough in the refrigerator before rolling it out to make it easier to handle.
Nutrition per serving
18 ServingsCalories 130kcal
Protein 1.14g
Carbohydrates 20g
Fiber 0.27g
Sugar 12g
Fat 5g
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