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Lemon Thyme Shortbread with Cheddar Cheese and Thyme Honey

Food Network Canada
YIELDS
42 servings

Sometimes the simplest dessert can be the most elegant. Serving lemon thyme shortbread with a nugget of old cheddar cheese and thyme-infused honey makes a perfect ending to an entertaining meal.

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Ingredients

Shortbread

3 ¼
cup all purpose flour
2
tsp baking powder
¼
tsp salt
2
Tbsp fresh thyme, chopped
1
cup unsalted butter, room temperature
1 ½
cup sugar
2
Tbsp lemon zest
1
Tbsp fresh ginger, grated
1
egg
2
Tbsp lemon juice
milk, for brushing

Infused Honey

1
cup honey
1
bunch fresh thyme, washed
1
cup old (white) cheddar cheese
1
pear, optional
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Directions

Step 1

Sift together flour, baking powder and salt. Stir in chopped thyme.

Step 2

Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.

Step 3

Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).

Step 4

Preheat oven to 325 F.

Step 5

Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.

Step 6

Heat honey with thyme over low heat for 20 minutes.

Step 7

Let sit off the heat for an hour to allow flavours to infuse further. Strain honey.

Step 8

Place nugget of cheddar cheese (about 2 oz) on a plate. Drizzle honey over cheese and place a couple shortbreads on the plate. Accent with a few slices of pear.

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My rating for Lemon Thyme Shortbread with Cheddar Cheese and Thyme Honey
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