These simple herby biscuits are a cheat’s version of shortbread. They take no time at all to make and are delicious and refreshing with a cup of tea.
I add chopped thyme to mine but any soft, green herb works well. I use any soft herbs for the decoration on the biscuit, e.g. flatleaf parsley, thyme, oregano, small basil leaves, lavender and even micro herbs.
120g butter, cubed
60g caster sugar
25ml fresh thyme (or herb of your choice), chopped very fine
Preheat your oven to 180℃.
Line a baking sheet with parchment paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.
Add the flour and herbs and mix to a workable dough with your hands.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll the dough out on a lightly floured work surface. It should be about 3 mm thick.
Cut out rounds with a biscuit cutter and place a fresh herb leaf on each.
Space the biscuits evenly on the baking sheet and bake for 5 – 7 minutes.
Remove the biscuits and allow them to cool on the baking sheet as they will be soft.
Cool completely on a cooling rack before storing in an airtight container.