Lemon Thyme Cookies

Votes: 1

Photo of the dish: Yunhee Kim

Time: 40 min.
Complexity: easily
Quantity: 18 pcs.

Lemon Thyme Cookies - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of flour
2 tsp baking powder
1/4 teaspoon of baking soda
2 tbsp. l. wheat germ
4 tbsp (60 g) unsalted butter, cut into small pieces
1 teaspoon of salt
1 teaspoon finely grated lemon zest
1 tsp chopped fresh thyme, plus extra for sprinkling
1 cup buttermilk

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C. In a medium bowl, combine flour, baking powder, baking soda, wheat germ, salt, lemon zest, and thyme. Add butter and blend with a blender until coarse crumbs form. Gently fold in buttermilk with a wooden spoon. The mixture should be crumbly.
Place the mixture on a lightly floured surface and knead 3-5 times until smooth (do not overmix, otherwise the cookies will be tough). Roll the dough into a 1 cm thick circle, then press out circles using a floured 5 cm round cutter. Roll out the remaining dough again and cut out circles. Place the circles on a baking sheet, sprinkle with water, salt, and thyme.