- Yields: 6 dozen shortbread
- Preparation: 90 minutes
- 1 cup (250mL) GAY LEA - Unsalted Butter
- 1/2 cup (125mL) instant dissolving sugar
- 4 tsp (20mL) fresh thyme leaves, finely chopped
- 2 tsp (10mL) orange zest, finely grated
- 1/2 tsp (2mL) salt
- 2 cups (500mL) all purpose flour
- 1/2 cup (125mL) yellow cornmeal, fine
InstructionsMany of us instinctively think of dessert when we hear the word shortbread, but there is also a world of savoury variations just waiting to be explored. Accented with aged cheeses and herbs, they freeze beautifully, just like other shortbreads. So versatile, savoury shortbreads can add panache to cheese trays, melt in your mouth alongside starter soups or make elegant gifts when packaged.
- Beat butter and sugar until fluffy; beat in orange zest, thyme leaves and salt. On low speed, add flour and 1/3 cup (75 mL) cornmeal. Divide dough into two portions and shape each into a log about 1 ½” (4 cm) thick. Chill for at least 1 hour or until firm enough to slice easily.
- Preheat oven to 325°F (160°C). Position the racks in the upper and lower thirds of the oven.
- Sprinkle the remaining cornmeal on a sheet of parchment paper. Roll logs in cornmeal to coat the exterior evenly. Slice into ¼" (5 mm) thick rounds and transfer to parchment paper-lined baking sheets.
- Bake in batches, rotating the trays halfway through baking, for 12 to 15 minutes or until bottoms are pale golden. Cool completely on a rack.
- Substitute 2 tsp (10 mL) chopped fresh rosemary leaves for thyme.
- Dough can be prepared and stored in the refrigerator for up to 3 days.
- Store baked shortbread in an airtight container for up to 1 week or in the freezer for up to 1 month.