Thyme And Lemon Savoury Shortbread - cooking recipe

Ingredients

210 g flour
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 1/2 tablespoons fresh thyme, chopped
120 g unsalted butter, at room temperature
1 large egg, beaten
2 large egg yolks
1 tablespoon coarse sea salt

Preparation

Stir together the flour, salt, lemon zest and thyme.
Rub in the butter with your fingertips to form a breadcrumb-like consistency.
Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
Knead a couple of times then wrap and place in the fridge for half an hour.
Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.