START TO FINISH: 2 HOURS
MAKES: ABOUT 7 DOZEN COOKIES> ½ cup unsalted butter, softened
> ¼ cup extra-virgin olive oil
> ½ cup granulated sugar
> 1 tbsp fresh thyme, chopped
> 1 tsp kosher salt
> 1 large egg, separated
> 1¾ cups fl our
> 2 tsp fresh or dried lavender buds,
chopped
> 1½ tsp sparkling sugar- Beat the butter with the oil until smooth.
Add the granulated sugar, thyme, and salt
and beat until evenly mixed. Beat in the
egg yolk until incorporated; reserve the
white. Add the fl our and mix until large
clumps form. - Press the clumps together into a
15-by-12-by-3cm rectangle. Cover tightly
Lavender and
thyme give shortbread
an intoxicating upgrade.
Eat Right
THYME–OLIVE OIL SHORTBREAD WITH
LAVENDER SPARKLE
Shortbread gets a richer fl avor and a crunchier texture when olive oil is swapped in for
some of the butter. Thyme infuses the dough with its herbaceous notes, while lavender
perfumes the cookies.in plastic wrap and refrigerate until very
fi rm, at least 1 hour.- Preheat the oven to 170 deg C. Line
cookie sheets with parchment. - Using a sharp knife, cut the rectangle
lengthwise into four 15-by-3-by-3cm
rectangles. Cut each into 0.5cm thick slices.
Put the squares onto the prepared sheets,
spacing them 4cm apart. If the dough has
softened, refrigerate or freeze until fi rm. - Mix the lavender and sparkling sugar in
a small bowl. Lightly brush the tops of the
dough squares with the egg white, then
sprinkle lightly with the lavender mixture. - Bake 1 sheet at a time until the
cookies are golden brown around the
edges, 13 to 15 minutes. - Let cool completely on wire racks.
Makes about 7 dozen cookies
80 | EAT RIGHT | SHAPE AUGUST / SEPTEMBER 2019