Thyme and walnut shortbread
- 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.