As we learned last week, thyme is truly on your side. As such, let’s make something delicious with it.
Original recipe from: Colleen @ Grow Forage Cook Ferment
Ingredients
- 14 Tbsp unsalted butter softened
- 3/4 cup sugar
- 1 egg yolk
- 2 Tbsp lemon juice, optional, but use 2 more Tbsp butter in its place
- 1 Tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 cup arrowroot powder or cornstarch
- 3-4 Tbsp minced fresh calendula flower petals (3 Tbsp Dried petals only) – If you don’t have access to these, no worries. You can leave them out completely.
- 1 Tbsp minced fresh thyme (~1/2 Tbsp dried), Recommend doubling
- pinch salt
Instructions
- Cream together the butter and sugar, then add the egg yolk, lemon juice, and lemon zest. Stir to combine. Then add the flour, arrowroot, calendula, thyme, and salt.
- Gently stir everything together until the dough barely holds together. It will seem a bit floury, but that’s ok.
- Take the dough out of the bowl and form it into a log shape.
- Wrap it tightly with parchment paper, twisting the ends to help hold it all together.
- Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer if need be.
- When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.
- Put them on a parchment-lined baking sheet, about an inch or so apart. They don’t really spread much.
- Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
Notes
Alternate choices of herbs and flowers: Nasturtiums, violets, borage, lavender basil, oregano, and sage would all work beautifully.
Nutrition
Serving: 1cookie | Calories: 152kcal | Fat: 9g | Sodium: 72mg | Potassium: 19mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 0.7mg
Disclosure: I am not a doctor and all information found here is for educational purposes only. All bodies are different and these suggestions may not work for all. It is up to you to work with your healthcare professional to find the right options for you.
By Lynn Quire as part of #LCGSpicyFridays. Follow Lynn on Instagram here!
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