Thyme & walnut shortbread

Thyme & walnut shortbread

The sweetness of thyme balances the slight bitterness of walnuts. Use pecans or almonds if you prefer.

By , 21 September 2015
Thyme & walnut shortbread
  • Ready in: 70 mins
  • Serves: 10
  • Price: 14p per serving
Nutritional Info
Each 36g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 791KJ 189KCAL
of your reference intake.
Typical energy values per 100g: 2197kJ/525kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Bake for 35 minutes or until golden. With a fork, mark into 10 wedges, then leave to cool on the tray.