Mistakes were made.
I used to make shortbread all the time, and had the ratio of flour, butter, and sugar memorized. When I decided to make a savory version with Spiceology’s Pink Peppercorn Lemon Thyme Rub, I thought I’d be fine by double-checking my memory with an online recipe.
Mistake number one: trusting my memory.
Mistake number two: not going to one of the reputable cooking websites that I normally frequent. No, I won’t give the name of blog whose savory shortbread recipe I used to refresh my memory. Suffice it to say that I should have known better when I saw that the ingredients were out of order and the sugar wasn’t listed. I assumed the half-cup of nothing in the recipe was sugar, because I’ve done this a million times, right?
Not a mistake: combining this bright, floral, slightly spicy blend into a buttery cookie.
The ratios from the first recipe left me with what I optimistically called “butter crisps”. They weren’t shortbread, but they were still a tasty way to move this spice blend beyond the barbecue grill.
It’s entirely possible that the blogger’s recipe works for her because of difference in climates. Or differences in the liquid content of the butter. These things can make a difference.
Also not a mistake: this recipe for Pink Peppercorn Lemon Thyme Shortbread. It took some tinkering to get it to work, but I can safely say this version works. The result is a crumbly cookie with a hint of the spice in rich butter.
Mistake number three: limiting shortbread cookies to the realm of sweet. Sure, chocolate-dipped shortbread’s delicious (especially when made with the following recipe, substituting Spiceology’s Raspberry Chipotle Rub for the Pink Peppercorn Lemon Thyme. Go down the street to Kakao to get the chocolate to melt.). So’s shortbread sprinkled with mapley-sweet Wine Forest Candy Cap Mushroom Sugar. But savory’s an interesting twist, and a great option if you’re don’t have much of a sweet tooth but still want a little dessert. This pairs well with chai for a spicy twist on afternoon tea.
Pink Peppercorn Lemon Thyme Shortbread
Makes one 9″x9″ baking pan
- 1.5 sticks butter, room temperature
- 1/4 cup sugar
- Pinch of kosher salt
- 1/2 tablespoon Spiceology Pink Peppercorn Lemon Thyme Rub
- 2 1/4 cups unbleached all-purpose flour
Preheat oven to 350 degrees. Grease a 9″x9″ square baking pan.
Cream butter and sugar together until pale and fluffy. Mix in salt and Spiceology Pink Peppercorn Lemon Thyme Rub.
Add flour and mix until the mixture’s combined and crumbly, but holds together when pressed.
Press mixture evenly into the prepared baking pan. Lightly score with a knife.
Bake 20 minutes or until golden brown. Let cool, then cut into squares.
Mine are but wee Scottish shortbread, because we gave them away on Sample Saturday. You can cut yours whatever size you like.
Also not a mistake: Larder & Cupboard’s new made-to-order grilled cheese sandwiches. Five bucks gets you buttery toasted Great Harvest bread loaded with our proprietary blend of aged white cheddar, whole-milk mozzarella, and gouda. We’ve got this recipe down-pat. It’s a great $5 lunch. Add a Spindrift soda for $2. It’s a good decision.