Raspberry, Olive Oil and Thyme Shortbread
All the credit for creating this outstanding recipe goes to Ross my brilliant other half. Our annual summer holiday for this year was only for one week . Nevertheless I am not complaining as it was a wonderful week spent in Devon.
As per usual when we go on a driving holiday we treat it like a picnic and have to bake a few biscuits for our journey. It has become almost a ritual and it’s great fun as we have a reason to try something new.
This time Ross was experimenting with olive oil shortbread and as the flowering thyme has taken over our garden this year, he had to add this to the mix as well.
This shortbread recipe reminds me of a really good party. All the flavours work brilliantly and they shout at you with every bite, the shortbread reminds me of dancing to good music and the aroma of the thyme and lemon suggests romance is in the air.
These biscuits are very short and fairly fragile but we did manage to drive all the way to Devon with only a few casualties in the box but even then the broken bits were gobbled up.
We stayed at Simon and Libby Langfords boutique Bed and Breakfast Swan Hill House. On arrival Simon and Libby greeted us with tea and malted fruit loaf. Once in our rooms we were greeted with the most beautiful dressed spacious rooms and amongst all the glorious and superb touches was a jar of Orange Polenta cookies! The monkeys on our wallpaper must have enjoyed them because our jar was empty the following morning….
I will remember our stay at Swan Hill House for many reasons and one of them is the world class breakfast that Simon and Libby cooked for us every morning. We were spoilt for choice, the daily specials ranged from freshly baked corn bread with poached duck eggs, eggy brioche with smoky bacon and maple syrup to sweetcorn pancakes with crispy Parma ham.
- 250g plain flour
- 150g unsalted butter, at room temperature
- 40g extra virgin olive oil
- 100g caster sugar
- 2 free range egg yolks
- Zest and juice of one lemon
- 1tsp chopped fresh thyme
- 20g freeze dried raspberry crumb
- Pinch of salt
Place the sugar, soft butter, olive oil and salt in the Thermomix, blend for 30 seconds on speed 8.
Add the egg yolks and lemon juice, cream for 30 seconds on speed 8.
Add the flour and blend for 20 seconds on speed 4.
Add the lemon zest, raspberry crumb and chopped thyme.
Stir on speed 4 for 20 seconds.
Spoon the biscuit mixture onto parchment paper and roll it up like a sausage, refrigerate until the dough has set, about 2 hours.
Preheat the oven to 180°C and line two baking sheets with parchment paper.
Cut the biscuits into 1/2 cm thick slices and place them on the lined trays, space the biscuits with enough room as they do spread a bit.
Bake the biscuits in the preheated oven for 12 - 14 minutes. Once they are cooked heavily dust the biscuits with caster sugar and let them cool for 5 minutes before your gently transfer them to a cooling rack to cool completely.
Makes aproximatly 24 biscuits
Food Fanatics Tips
Freeze dried raspberry crumb is available from MSK www.msk-ingredients.com, it's fairly expensive but as you use only a small amount it's not all that pricey.