Recipes
Thyme and walnut shortbread
The sweetness of thyme balances the slight bitterness of walnuts. Use pecans or almonds if you prefer
The sweetness of thyme balances the slight bitterness of walnuts. Use pecans or almonds if you prefer
(10 votes)
Cook: 1 Hour 10 Mins
Serves: 10
Price: 14p per serving
Nutritional Information
Each 36g serving contains
Energy
791kj
189kcal
791kj
189kcal
9%
Fat
12.2g
12.2g
Med
17%
17%
Saturates
6.1g
6.1g
Med
31%
31%
Sugars
6.5g
6.5g
Med
7%
7%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
2197kj/525kcal
Typical energy values per 100g:
2197kj/525kcal
Ingredients
115g salted butter, slightly softened but still firm
60g caster sugar
150g plain flour
1 tbsp thyme, leaves only
40g walnuts or your preferred choice of nuts, finely chopped
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. In a large bowl, mix the butter and sugar together. Sift in the flour, then add the thyme and chopped nuts.
2
Using your fingertips, bring the mixture together to make a stiff dough. Shape into a round, then put on a sheet of baking paper. Cover with a piece of cling film and roll out to a circle about 18cm-across.
3
Remove the cling film. Put the dough, still on the paper, on a baking tray. Use a finger and thumb to crimp the edges of the dough.
4
Bake for 35 minutes or until golden. With a fork, mark into 10 wedges, then leave to cool on the tray.