Buttery, crumbly shortbread, flavoured with citrus lemon and floral thyme, dipped in sweet, creamy white chocolate.
Yesterday was the Comic Relief Bake Off at work, and the challenge was biscuits! I couldn’t turn down the excuse to do yet more baking and raise some money for a good cause, so of course, I made a batch of biscuits to give in!
Shortbread is one of my favourite types of biscuit, because I love the buttery and crumbly texture it has. But, while it is delicious just in its original form, I wanted to bake something a little bit more exciting for the bake-off.
I decided to use lemon and thyme to flavour my shortbread, because I thought the combination would make a really light and refreshing biscuit. But just to add a little extra indulgence and sweetness, I’ve dipped them in white chocolate.
I don’t make biscuits very often, so I was a little bit worried about how these would turn out, but I was pleasantly surprised! The biscuits have a lovely texture, the flavours work well and they really catch peoples interest!
Variations: The Lemon could be swapped for orange or lime, and the thyme could be changed to mint.
Ingredients: Makes 40 Shortbread
- 300g Plain Flour
- 200g Butter
- 150g Caster Sugar
- Zest and Juice of 2 Lemons
- A Handful of Lemon Thyme Leaves
- 200g White Chocolate
Pre-heat the oven to 180°C and grease some baking trays.
Rub the butter into the flour and sugar, until the mixture resembles bread crumbs.
Mix in the lemon zest and thyme leaves.
Squeeze in the lemon juice, then mix through, and form into a ball.
Turn out onto a floured work surface, and roll out until 1cm thick.
Cut out the biscuits in flower and heart shapes (or whatever shaped cutters you have!), and transfer to the prepared baking trays.
Bake in the preheated oven for 10-12 minutes, until golden brown.
Cool on a wire rack.
Melt the white chocolate in a bowl.
Spoon some melted chocolate over one half of each biscuit and smooth out into a thin layer.
Leave the chocolate to set, then serve and enjoy!