There was one element of our recent eco-lunch at the Diggers Club cafe that slipped through my camera’s grasp: the mini thyme shortbread biscuits served alongside our teas + coffees after our meal. Sweet, buttery squares with a hit of savory herbs. It’s a combination I’ve seen before but never eaten, and one I was inspired to recreate in my own kitchen.
We grow fresh herbs in a small greenhouse on our balcony and in various pots along the windowsill. We don’t currently have thyme, but our rosemary is thriving (after being on the brink for a while) and begging to be used. I love earthy rosemary lightened with lemon in savory dishes, and thought they would make a nice pair in this modified shortbread that I so enjoyed at Heronswood.
It’s a beautifully simple recipe that comes together in about 10 minutes, bakes in 20 minutes, and makes 30 or so cookies. The rosemary and lemon accents are subtle, and just enough to add intrigue and flecks of unexpected color to this classic treat. I highly suggest dipping them in your coffee. Or, crumble them roughly and layer between vanilla custard and sliced bananas for a twist on the usual pudding.