By Ben Rigby, Winter 2018
Photos by Michael Piazza / Styled by Catrine Kelty
Shortbread, with its buttery richness, is a prime candidate for maple syrup. The addition of thyme in this recipe adds an earthy, savory undertone to the butter and syrup. Serve with hot tea.
Makes about 10 cookies
8 tablespoons butter (1 stick)
½ cup powdered sugar
1 cup flour
½ teaspoon salt
1 tablespoon minced fresh thyme leaves
½ cup maple syrup
1 cup confectioners’ sugar
Beat the butter and sugar together until fully combined. The mixture will turn a light pale color, and should take a solid 5 minutes by hand, or 3 minutes in a standing mixer. Add flour, salt and thyme slowly and mix until combined. With a rubber spatula, place the mixture on a layer of plastic wrap, and carefully roll into a log about 1 inch in diameter. Wrap fully and freeze at least 1 hour.
Preheat oven to 350°F. Slice the log into ½-inch rounds, arrange on a parchment-lined baking sheet and bake for about 10–15 minutes, until just lightly brown. Watch carefully—don’t let the bottoms get too dark. Set aside to cool while you make the glaze.
Whisk all the glaze ingredients together until thickened. When the cookies are cool spoon some of the glaze over and allow to harden before serving.
BEN RIGBY is a professional cook, freelance writer and anthropologist. Amateur gardening and banjos round out the days. Follow him on instagram at @rigbybenjamin