Fay Ripley's Tea Thyme Shortbread

Fay Ripley's delicious shortbread would be perfect alongside a cup of tea at your Afternoon Tea. 

Recipe extracted from FAY MAKES IT EASY: 100 delicious recipes to impress with no stress by Fay Ripley (HarperCollins, £20)

Ingredients

For 16

Prep time: 10 minutes

Cook time: 20 minutes

• 250g plain flour
• a generous pinch of salt
• 80g caster sugar (plus extra for sprinkling)
• 2 tbsp fresh thyme leaves
• 175g butter, softened
• 2 tsp caster sugar, for sprinkling

Method

1. Preheat the oven to 180°C (fan), 200°C, gas mark 6. Line an oven tray with baking paper.
2. In a food processor, whizz the flour, salt, sugar and thyme leaves together until the thyme is finely chopped into the mix. Add the butter and process again until the mixture forms a dough.
3. Gather it up into a ball (I find it easier to work with half at a time). Roll it out between 2 sheets of baking paper until it’s 1cm thick.
4. With a long knife cut it into rectangle fingers and space out on your lined tray. Keep gathering up the extra bits of dough and re-roll.
5. Bake for 20 minutes till lightly golden. Sprinkle some sugar on each biscuit as soon as they come out of the oven. Leave to cool completely.

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