If you are a shortbread purist you might not want to read any further!
I was watching MasterChef Australia the other night when I saw one of the contestants made a lemon and thyme biscuit and I thought it’d make a delicious shortbread flavour. (I really need to cut down on watching cooking shows – just not enough time for all of this baking!!) I’m not sure what my Great Gran would have thought of these, but if you’re willing to try, I don’t think you’ll be disappointed 🙂
- 125g Nuttelex
- 1 1/4 cups wholemeal spelt
- 1/4 cup rice flour
- 4 tbsp coconut sugar
- finely grated zest of 1 large lemon
- 1 tsp lemon juice
- 1/2 tsp fine Himalayan salt
- 1 tsp fresh thyme
Remove the stems from the thyme and chop. Lay them on a lined baking tray and place in a cold oven. Turn the oven to 170C (with fan) or about 190C (no fan). Allow the thyme to dry out while the oven heats up.
Remove thyme after about 10-15 minutes and set aside.
Mill the coconut sugar to resemble castor sugar.
Using a stand mixer, cream together the Nuttelex and sugar until light and fluffy.
Add in the lemon zest, juice, thyme and salt and mix well.
Fold in the flours until well combined.
Squeeze the dough into a ball, cover in wrap and place in the fridge for about half and hour to an hour to firm up.
Roll the dough out to about 5mm thick on a lightly floured board and cut out biscuit shapes.
Lay on a lined baking tray, prick with a fork and cook in the preheated oven for between 9 and 12 minutes.
The biscuit will be soft when removed from the oven and will harden as it cools.
Makes about 24 – store in an airtight container for a couple of weeks.