Maple thyme shortbread
by Ben Rigby. Photo by Michael Piazza.Shortbread, with its buttery richness, is a prime candidate for maple syrup. The addition of thyme in this recipe adds an earthy, savoury undertone to the butter and syrup. Serve with hot tea.
Ingredients
- ½ cup butter
- ½ cup powdered sugar
- 1 cup flour
- ½ teaspoon salt
- 1 tablespoon minced fresh thyme leaves
- ½ cup maple syrup
- 1 cup confectioners’ sugar
- Pinch of salt
Instructions
- Beat the butter and sugar together until fully combined. The mixture will turn a light pale colour, and should take a solid 5 minutes by hand, or 3 minutes in a standing mixer. Add flour, salt and thyme slowly and mix until combined. With a rubber spatula, place the mixture on a layer of plastic wrap, and carefully roll into a log about 1 inch in diameter. Wrap fully and freeze at least 1 hour.
- Preheat oven to 350℉. Slice the log into ½-inch rounds, arrange on a parchment-lined baking sheet and bake for 10 to 15 minutes, until just lightly brown. Watch carefully — don’t let the bottoms get too dark. Set aside to cool while you make the glaze.
- Whisk all the glaze ingredients together until thickened. When the cookies are cool, spoon some of the glaze over and allow to harden before serving.
