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.
ingredients
Shortbread
Infused Honey
directions
Sift together flour, baking powder and salt. Stir in chopped thyme.
Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
Preheat oven to 325 F.
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.
Heat honey with thyme over low heat for 20 minutes.
Let sit off the heat for an hour to allow flavours to infuse further. Strain honey.
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.