Thyme, Lemon, and Sea-Salt Shortbread

Factors

Preparation

1. Step 1

   Scamper the flour, salt, lemon peel, and thyme collectively in a medium bowl. Alongside with your fingertips, rub the butter into the dry ingredients till a shameful, crumbly mixture forms. Mix the lightly beaten egg, egg yolks, and water collectively. Reserve 1 tablespoon of the egg mixture for brushing.

   Step 2

   Possess a effectively within the guts of the flour. Add the remaining egg mixture and mix with your hands without kneading the dough collectively; the dough will glimpse a bit crumbly. Turn the dough out onto a lightly floured work floor. Knead the dough collectively a few times, simply till it sticks collectively. Press the dough real into a 1-budge disc, wrap in plastic movie, and refrigerate till firm, about 1/2 hour.

   Step 3

   Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Do away with the dough from the fridge, unwrap, and convey it on a floured work floor. Press the dough real into a 6-by-5-budge rectangle. With a rolling pin, roll the dough real into a bigger 10-by-7-budge rectangle, about 1/4 budge thick. Minimize the dough in half of, forming two 5-by-7-budge pieces. Using a pizza wheel or appealing paring knife, cut into 1/2-budge-wide strips. Fastidiously convey the cookies on the engaging baking sheet leaving a bit room between each and each cookie. Brush the tops with the reserved egg mixture and sprinkle a bit shameful sea salt on high. Gently press the salt into the floor of each and each cookie so it does no longer tumble off. Bake till lightly browned, about 20 minutes. Transfer to a cooling rack and attend warmth or at room temperature. Store the cookies in an hermetic container at room temperature for as a lot as 1 week.