Quick Summer Dessert Idea: Savor the simplicity of poached peaches combined with raspberries and thyme-flavored shortbread, perfect for your gatherings.
Unleash the magic of thyme in your desserts with this sensational recipe for Thyme and Peach Shortbread Cookies. If you've never tried it, get ready for an explosion of flavors that will have you hooked!
These cookies shine especially with juicy, roasted stone fruits, but thyme takes this Poached Peaches and Shortbread recipe to a whole new level. The soft, succulent fruit contrasts beautifully with the crisp, buttery cookie, while thyme binds everything together in an exquisite dance of tastes.
Whether you serve them as a light, refreshing dessert for a hot summer evening or as part of a lavish alfresco lunch, these cookies are an ode to seasonal ingredients and a reminder that sometimes, the smallest details make the biggest impact.
Ingredients
- Yield: 24 cookies
- For the Thyme and Shortbread
- 2 1/4 cups (285g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon salt (optional)
- For the Poached Peaches (Optional)
- 3.5 oz (100g) granulated sugar
- 1 1/2 cups (360ml) water
- 1 1/2 cups (360ml) lemon juice
- 6-8 fresh peaches, halved and pitted
Method
- Preheat the Oven: Preheat your oven to 340°F (170°C) with fan, or Gas Mark 3.
- Make the Thyme Shortbread Dough:
- In a large bowl, combine the flour, sugar, and thyme leaves.
- Add the softened butter and, using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- If desired, add a pinch of salt.
- Shape the Shortbread:
- Turn the mixture out onto a lightly floured surface and knead it gently until it forms a cohesive dough.
- Roll the dough out to about 1/4 inch (6mm) thickness.
- Cut Out Cookies:
- Use a cookie cutter or the rim of a glass to cut out circles of dough. You can also use a peach-shaped cookie cutter for a more thematic look.
- Bake the Cookies:
- Place the cookies on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each cookie.
- Bake for 18 to 20 minutes, or until the edges are lightly golden.
- Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Optional: Pair with Poached Peaches
For an extra touch of peachy goodness, you can poach peaches while the cookies bake.
- In a large saucepan, combine the sugar, water, and lemon juice. Stir until the sugar dissolves.
- Add the halved peaches and bring the mixture to a simmer.
- Poach the peaches for about 8-10 minutes, or until they are tender.
- Remove the peaches from the heat and let them cool in the poaching liquid.
- Strain the peaches and serve atop or alongside the shortbread cookies.
So, if you're searching for a dessert that'll leave your taste buds buzzing, look no further - these Thyme and Peach Shortbread Cookies are your answer! Enjoy!
During baking, you can luxuriate in the delectable aroma of thyme spreading through your home, as these Thyme and Peach Shortbread Cookies infuse your home-and-garden with a captivating food-and-drink scent. Once poached and paired with these stunning cookies, the peaches elegantly highlight the lifestyle trend of incorporating herbs into sweet dessert recipes, providing an unforgettable culinary experience.
