Gluten-Free Lemon-Thyme Shortbread

Adapted from Melissa Clark’s recipe forrosemary shortbread(addictive!).

A few notes:

The thyme or lemon-thyme is purely optional. It’s a very subtle flavor, one I really like, but if you’re not into herbed sweets, just leave it out.

2 cupsC4C gluten-free flouror your favorite gluten-free flour mix (or all-purpose flour if you are not making these gluten-free)
2/3 cupgranulated sugar
1 teaspoonof finely chopped fresh lemon thyme or thyme (optional — this flavor is very subtle)
zest ofonelemon
1 teaspoonplus 1 pinch kosher salt
1 cup(2sticks) unsalted cold butter, cut into 1-inch chunks
1 1/2 teaspoonshoney
sparkling sugar or granulated sugar for finishing, optional

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烤箱预热到325ºF。在食品加工机,脉冲衣服ether flour, sugar, thyme, zest and salt. Add butter and honey, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth.
Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 32 to 35 minutes for 9-inch pan, 35 to 37 minutes for 8-inch. Transfer to a wire rack to cool. Sprinkle with 1 to 2 tablespoons of sparkling or granulated sugar if using.
Let the shortbread cool for 30 minutes; then cut into bars. Then let the shortbread cool completely in its pan. Run a knife along the cut marks before removing.

Keywords:Cup4Cup, gluten-free, butter