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)
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
- Preheat the oven to 180°C (fan), 200°C, gas mark 6. Line an oven tray with baking paper.
- 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.
- 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.
- 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.
- 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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