You ever wander over to the bakery section in your local grocery and see big fluffy muffins winking at you, luring you over, flirting with your tastebuds. Well, you are only human so you pick up half a dozen anticipating that first bite. You slowly peel back the ruffled paper it was baked in only to come away disappointed.
Cornbread is a staple on most Thanksgiving tables and for good reason. It literally defines the holiday. Cornbread is rooted, pun intended, to the crops of Native Americans who grounded maize and mixed it with water and salt. It was quickly embraced by European settlers and referred to as “Indian meal”. Today we dress it up with a myriad of ingredients: jalapeno peppers, corn kernels, onion, and herbs and spices. In its truest form, it is still a fairly basic recipe.
My Oma made the world’s best cinnamon rolls. I might be a bit partial of course but, I can say for sure it is one of the few yeast recipes that I have any success with. Its success had a lot to do with how Oma made them in a way that allowed the yeast to do its thing. Isn’t that the case with most recipes. How many times haven’t you followed a recipe step-by-step and still had it burn, flop, or just not taste that good?
Here’s a savory shortbread biscuit recipe with a hint of lemon sure to please. Serve as a base for shortcake or with a cup of tea.
I love the simplicity of this recipe. A classic shortbread biscuit is three simple ingredients of butter, sugar, and flour. I add the zest of one lemon and some thyme to give it a more complexed taste.
For a subtle lemony taste add one tablespoon of zest. If you like a stronger lemon taste add a bit more zest until you get the full flavor to your taste. Press in a baking pan.
Prick the dough with a fork to make straight and even lines.
Bake at 300°F for 30 to 40 minutes, or until lightly browned.
So Good! – Ella
Lemon & Thyme Shortbread Biscuits
• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups flour
• Zest of 1 lemon
• 1 teaspoon dried thyme
- Preheat the oven to 300° F.
- In a mixing bowl with an electric mixer, combine the butter and sugar. Cream the butter and sugar until light and fluffy.
- Add the zest and thyme to the butter mixture and gradually stir in the flour until well blended.
- Spread or pat the dough in the bottom of an ungreased baking pan. Prick the dough all over with a fork.
- Bake for 30 to 40 minutes, until just lightly browned. Remove from oven and immediately pierce all over with a fork. Cut into bars. Cool completely before removing from pan.