Lemon, Ginger, & Thyme Shortbread Recipe

I don't know if it's Downton Abbey rubbing off on me, or if this recipe was simply irresistible. Either way, the combination of thyme - not lemon thyme, but ordinary thyme - with lemon and ginger in a shortbread recipe is a fascinating mix of flavors. I suspect this combination is nothing new, but that I'm late to the party! Better late than never, right? This shortbread is refined and sublime...a perfect accompaniment to a cup of tea and your Masterpiece Classic viewing. The thyme I used is homegrown and although it's quite young (it's not established enough yet to have woody stalks as more mature thyme does), the flavor was just as nice.
Recipe by Anna Olson | Sugar
(For those of you who prefer to weigh your ingredients, I've added in the major weight equivalents for you.)

Ingredients

• 3 1/4 cups (450 g) all purpose flour 
• 2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 2 tablespoons fresh thyme, chopped 
• 1 cup unsalted butter (225 g), room temperature 
• 1 1/2 (300 g) cups sugar 
• 2 tablespoons lemon zest 
• 1 tablespoon fresh ginger, grated 
• 1 egg 
• 2 tablespoons lemon juice 
• milk, for brushing 

Directions

1. Sift together flour, baking powder and salt. Stir in chopped thyme.
2. Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
3. Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
4. Preheat oven to 325° F (160° C or gas mark 3).
5. Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.

Photographs and styling by Elizabeth McNally 2013.