PUBLISHED ON: 20 April 2021

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

Fay Ripley Tea Thyme Shortbread

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


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


  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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