Our First Challenge Recipe

Welcome again to the Shortbread Chronicles, a brand-new e-baking club. We hope you give us a glance and consider joining in the fun.

This month's challenge recipe is ... Shortbread!  (We thought it an appropriate choice, but be assured, not all challenges will be so easy.) This isn't your standard Scottish Shortbread; we've dressed it up to celebrate the start of Summer as well as the start of our new baking group.

We're posting the receipe without a photograph, and we're asking everyone to bake it sometime before June 22nd. Please take a photo of your results, and email your photo with a little write-up of how you liked it. Our email address is shortbreadchronicles@yahoo.com. We will publish everyone's submissions here.

Lemon Thyme Shortbread

3 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons fresh thyme, chopped
1 cup unsalted butter, room temperature
1 1/2 cups sugar
Zest  of 1 lemon
1 tablespoon fresh ginger, grated
1 egg
2 tablespoons lemon juice
Cream or milk, for brushing

Sift together baking powder, flour, and salt. Stir in chopped thyme. Cream the 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 either pat into rounds, scored for traditional shortbread wedges, or shape into logs. Wrap and chill for at least 2 hours (or freeze). 

Preheat oven to 325 degrees F. Unwrap dough, and if shaped into logs, slice to thickness of your liking and place on a greased or parchment-lined baking sheet. Brush cookies with cream and bake for 12-15 minutes, just until edges turn golden.

Creme Fraiche Glaze:
1/2 cup confectioner's sugar
1/4 cup creme fraiche
1 Tbsp. lemon juice

Blend, spread, and top with fresh sprigs of thyme.

The Challenge:

Prepare a fresh fruit coulis of your own creation to serve alongside the shortbread.
 
Good Luck and Happy Baking!

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